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In a heavy-bottomed saucepan, combine the hot peppers, bell peppers, vinegar, and Sure-Jell. Stir and set over medium-high heat. Stir and bring the mixture to a rolling boil, which is a boil that does not cease when stirring, 6-8 minutes.
Once at a rolling boil, add the sugar. Stir continuously and allow the mixture to return to a rolling boil. Let it boil for exactly 2 minutes.
Remove from the heat and ladle the jelly into sterilized jars. Clean off the rim of each jar to ensure none of the jam will interfere with the jar's sealing. Place a prepared lid and ring on each jar. Tighten to finger-tip tightness.
Lower the jars into a prepared water bath canner fitted with a rack. Bring to a boil and boil for 10 minutes. Then, remove the jars from the canner and set them on a cooling rack. The jars should seal quickly. Allow to cool for 12 hours before checking the seals.