Gather all ingredients and prepare 3 (6 ounce) decorative jars with lids, ensuring they are sterilized.

In a saucepan, combine the amber-colored jelly (apple, peach or apricot), minced red bell pepper, minced jalapeno pepper, and cider vinegar.

Bring the mixture to a simmer over medium heat, stirring constantly until the jelly is melted and the ingredients are well combined.

Continue to simmer for about 45 minutes, stirring occasionally, until the jelly thickens slightly.

Carefully pour the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace.

Seal the jars tightly with the lids.

Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.

Remove the jars from the water bath and let them cool completely.

Check the seals by pressing on the center of each lid. If the lid doesn't flex, the jar is properly sealed.

Store the sealed jars of hot and sweet pepper jelly in a cool, dark place.