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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Wash peppers under cold running water, drain. Remove stems and seeds. Purée peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
Combine purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add Ball®RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Bring mixture to a rolling boil that cannot be stirred down. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
Ladle hot jalapeño jelly into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Turn off the heat and remove the cover. Let jars cool for 5 minutes before removing the jars from canner. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.