1. **Prepare Jars:** Sterilize 6-7 half-pint (8 oz) canning jars and their lids by boiling them in water for 10 minutes. Keep them in hot water until ready to use.

2. **Combine Ingredients:** In a large, heavy-bottomed pot or Dutch oven, combine the chopped peaches, bell peppers, jalapeños, and apple cider vinegar.

3. **Bring to a Boil:** Bring the mixture to a full rolling boil over high heat, stirring frequently.

4. **Add Pectin:** Stir in the powdered pectin until it is completely dissolved. Return the mixture to a full rolling boil.

5. **Add Sugar:** Add all 5 cups of sugar at once and stir constantly until the sugar is fully dissolved.

6. **Boil Again:** Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly.

7. **Skim and Fill:** Remove the pot from the heat. Skim off any foam that has formed on the surface. Carefully ladle the hot jelly into the sterilized jars, leaving 1/4 inch of headspace at the top.

8. **Process Jars:** Wipe the rims of the jars clean, center the flat lids, and screw on the bands until fingertip-tight. Place the jars in a boiling water bath canner, ensuring they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes.

9. **Cool and Check Seals:** Remove the jars from the canner using a jar lifter and place them on a towel to cool for 24 hours. Do not disturb them. After 24 hours, check the seals (the lids should not pop when pressed).