Combine the sugar, chopped bell pepper, finely chopped and drained plums, diced apple, ginger, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
Remove from heat and ladle into clean jars (sterile jars if you’re using the hot water bath canning method).
If using the hot water canning method proceed with this after step 4 above.
See Café Tips above in the post for further details and tips.
Makes 6 cups of jelly.