COMBINE green bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.

ADD sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.

LADLE hot jelly into hot jars, leaving 1/4 headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight.

PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.