Fill a large stock pot or canning pot two-thirds full of water and place it over medium-high heat with a rack at the bottom to serve as a water bath for the jars.

Wash and sterilize jars by submerging them in the hot water.

Remove stems and seeds from the sweet and spicy peppers, then chop them finely to total 1 1/2 cups.

Whisk together 1/2 cup of granulated sugar with Pomona’s Pectin in a bowl.

In a heavy saucepan, combine the chopped peppers and cider vinegar over medium heat. Cover and simmer for about 10 minutes.

Stir in the calcium water and increase heat to medium-high, bringing the mixture to a full rolling boil.

Whisk in the sugar-pectin mixture and stir vigorously until dissolved.

Quickly add the remaining 2 cups of sugar and bring to a full boil, stirring until thickened.

Pour the jelly into sterilized jars, leaving about 1/4-inch of headspace. Wipe the rims clean, screw on the lids, and process in boiling water for 10 minutes.

Transfer jars to a wire rack to cool. Check that jars have sealed properly, refrigerate any that did not seal and use within three weeks.