Wash the hot peppers and trim the stem end off, but do not de-seed. Process in a food processor until finely minced or chop very finely wearing kitchen gloves. (Hot pepper oils can sting, so avoid touching to skin or mucus membranes; fumes can also be irritating to breathe.) Add chopped peppers to a large saucepan.

Wash bell peppers, removing ribs, stem and seeds. Process in batches in a food processor until finely minced. Add the bell peppers to the saucepan and top with the vinegar.

Read the directions on your low or no sugar pectin and add sugar and pectin in the order specified by that brand. Currently for low/no sugar sure-jell: add the sugar to the pot and stir to combine. Bring the pot up to a full rolling boil (so it stays boiling if you stir), and then add the pectin. Boil, stirring, for one more minute. For Ball low/no sugar: add the pectin to the pot and stir to combine. Bring the pot up to a full rolling boil (so it stays boiling if you stir), and then add the sugar. Boil, stirring, for one more minute. And because the formulations are subject to change, always double check your package instructions.

Ladle the hot liquid into clean jars, cap, and process in boiling water bath for 10 minutes (see note) according to standard canning practices. Alternatively let cool, cap and refrigerate, and use up within a week or so.