Prepare a boiling water bath canner and 6 half-pint/250 ml jars.

Pulse the peppers until they are chopped into fine bits and put them in a large, non-reactive pot. Repeat with the bell peppers.

Add the vinegar, 1 ½ cups/510 g honey, and calcium water to the pot, place it over high heat, and bring to a boil.

Cook at a rolling boil for 5 - 6 minutes, stirring regularly. While the jam cooks, mash the pectin powder into the remaining ½ cup/170 g honey.

After the initial cooking time is up, stir the pectin into the boiling jam. Boil for an addition 1 - 2 minutes, until the jam visibly begins to set.

Remove the pot from the heat and funnel the finished jam into the prepared jars, leaving ½ inch/12 mm of headspace.

Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.