Stir sugar and contents of pectin package in a bowl until well blended. Set aside. Pulse pineapple and green pepper in a food processor to a fine consistency. Add green chilies and lime juice. Pulse 2-3 more times. Add pineapple mixture to pectin mixture. Stir 3 minutes. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year. Makes about 6 (8 oz.) half pints.