Start by washing and finely dicing all peppers (either with a knife or food processor), making sure to remove the ribs and seeds. Lightly sauté in a large stock pot over medium heat.
Once the peppers have turned almost translucent (3-5 minutes), add tangerine purée, lime juice, and vinegar to the mixture and stir well to combine.
Stir in the pectin next. Increase the heat to medium-high and bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly for 5-10 minutes.
Stir in the sugar. Return to full rolling boil for exactly one minute, stirring constantly. Remove from heat, skimming off any foam with a metal spoon (if necessary).
Boil water and pour it into mason jars to prevent cracking when adding the jelly. Pour out water and pour the jelly into the jars carefully with a funnel until about 1/4 inch of space is left, covering tightly with lids.
Keep in the fridge for up to 3 weeks (once opened), or boil the jars in a saucepan, with water covering 1-2 inches above the lids for 10 minutes to seal and keep in the pantry (a cool, dark place) for up to 1 year. Jars are sealed when you can press the tops of the lids and they don't pop or bounce back.
