Easy Hot Jalapeno Pepper Jelly

Wash and sterilize canning jars according to manufacturer's directions, set aside.
To a 6 quart or larger pot, add bell peppers, jalapeños, white vinegar, apple cider vinegar, salt and powdered pectin.
Bring the mixture to a boil for 1 minute.
Add the sugar all at once and bring to a fast, rolling boil. Boil for 1 full minute.
Remove the pan from the heat and stir in food coloring (optional).
Ladle the jelly into the prepared canning jars. A funnel is helpful. Leave at least 1/4-inch of headroom. Wipe the rim of the jar with a damp paper towel and place a sterilized lid and ring on each jar, tighten to seal.
Process in a water bath for 10 minutes once water is boiling. Make sure the water is completely covering your jars and bring water to a boil. Notes for high elevation processing are below.
Remove jars from the water bath carefully with canning tongs and let sit on the counter until fully cooled and the lids have popped.
Store in a cool, dry place.