In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.

Remove from heat and add the pectin, slowly, mixing well. Return to heat again and cook until the mixture comes back to a boil. Then let cool.

Use to glaze your ribs (or?) as they come out of the pit, or if you so choose, during the last 5 minutes or so of cooking.