Prepare the Datil Peppers: Wear gloves while handling Datil peppers as they can be extremely hot. Finely chop the datil and bell peppers, ensuring you remove all seeds to control the heat.

Cooking Peppers and Vinegar: In a large saucepan, combine the finely chopped peppers and apple cider vinegar. Simmer over medium heat for about 15 minutes until the peppers become soft.

Blending: Transfer the pepper-vinegar mixture to a blender or food processor. Blend until smooth. Be cautious of the fumes when opening the blender, as the heat from the peppers can be potent.

Straining the Mixture: Pass the blended mixture through a fine-mesh sieve or cheesecloth into another saucepan. This step will give your jelly a smooth texture, removing any remaining solids.

Adding Sugar and Pectin: Stir in the granulated sugar and liquid pectin. Add a small amount of butter to reduce foaming. Bring the mixture to a rolling boil over high heat, stirring constantly.

Boiling: Once it's boiling, continue to cook and stir for about 5-7 minutes or until the jelly reaches the desired consistency. To test the consistency, place a small amount on a chilled plate. If it wrinkles when you push it with your finger, it's ready.

Canning Process: Carefully ladle the hot datil pepper jelly into sterilized jars, leaving about ¼ inch of space at the top. Wipe the jar rims clean, place sterilized lids and bands, and screw them on tightly.

Water Bath Canning: Process the jars in a water bath canner for 5-10 minutes. The exact time depends on your altitude; consult a reliable source for altitude adjustments.

Cool and Seal: Remove the jars from the canner and allow them to cool at room temperature. As they cool, you'll hear the satisfying "pop" of the lid sealing, indicating a successful canning.

Label and Store: Once the jars are cool, label them with the date and contents. Store your datil pepper jelly in a cool, dark place for up to a year. Refrigerate after opening.