Wash the peppers and chop off the ends. Remove the seeds and membranes. Finely chop peppers in a food processor. Drain the peppers for 5 minutes. Mix pectin and sweeteners and set aside. Place the peppers and vinegar in a kettle. Bring to a boil. Add calcium water and stir well. Whisk in the pectin/sugar mixture. Bring to a rolling boil for 2 minutes. Ladle into 8 ounce jars. Wipe jars clean and add lids and rings. Seal.
*there is a small packet of calcium along in the Pomona's Pectin pack to make calcium water.
**To be sure of seal, hot water bath for 5 minutes.