Reduce to low and simmer for 2 hours or until reduced by 1/3. I like mine a little on the runny side so I can pour over chicken wings or goat cheese. You can always reduce it even more according to your needs.
Store in an airtight container for up to 2 weeks in the refrigerator
Notes
Chop peppers into small, similar sized pieces.
Use a combination of red and green bell pepper for color.
Add in yellow bell peppers for more sweetness.
Look for green jalapeños that are crisp and shiny for best results.
Remove the seeds and ribs if you want to keep the heat level down.
Chop the peppers in a food processor for easier prep.
Substitute white vinegar for apple cider vinegar if desired.
Use a heavy-bottomed pot or dutch oven when cooking the jelly.