Remove stems, veins and most of the seeds of the bell, habanero and jalapeno peppers. Mince peppers in a food processor.
In a dutch oven or pot over high heat, combine red bell peppers, habaneros, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes.
Stirring constantly, add the pectin and let mixture cool for 2 minutes.
Pour into hot, sterilized jars 6 half pint jars and fill to 1/4" headspace.
Wipe Rim and top with sterilized lids. Secure lids with bands and process in water bath for 10 minutes on a full boil.