Ground the Jalapeño Pepper (3/4 cup). Ground the Green Bell Pepper (1 cup).
In a large saucepan, combine the green bell pepper, jalapeno pepper, Granulated Sugar (6 cup), Distilled White Vinegar (1 1/2 cup), Salt (1/2 teaspoon). Bring to a simmer and cook for 10 minutes, stirring occasionally.
Add the Fruit Pectin Powder (1.75 ounce) and bring the mixture to a boil. Remove from heat and, if using, add the Green Food Coloring (6 milliliter).
Pour the jelly, while hot, into sterilized, hot half-pint mason jars. Seal tightly with hot lids and set in a cool place. The lids will pop as they seal. Store at room temperature or in the refrigerator.
Serve with cream cheese and crackers.