Process jalapenos and bell pepper in a food processor until smooth.
Combine pepper puree, sugar and vinegar in a non-aluminum pan. Bring to a boil over medium high heat. Stir constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat and skim off foam with a metal spoon.
Pour into hot sterilized canning jars, filling to 1/4" from top; wipe jar rims. Cover at once with metal lids. Screw on bands; cool. Store in refrigerator.
Makes 3 half pints. (Approx 48 servings of 1 tablespoon each)
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.