Finely chop green pepper and jalapeno peppers using food processor or knife.
In 4 1/2-quart Dutch oven, combine chopped peppers, sugar and vinegar.
Bring to boil; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring.
Return to full rolling boil; boil, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Pour at once into hot sterilized half-pint jars; seal, using metal lids or paraffin.