By Tessie2



7 sweet green peppers
1 jalapeno pepper
1 1/2 cups vinegar, divided
1 1/2 cups apple juice
1 package powdered pectin
1/2 teaspoon salt
5 cups sugar
Wash peppers; remove stems and seeds; cut into 1/2 inch pieces. Puree half the peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Combine purees in a large bowl; stir in apple juice. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add apple juice to make 4 cups, if needed. Combine juice, pectin and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring till dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring, if desired. Ladle hot jelly into hot,sterilized jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.
Yield: about 6 half-pints.
RECIPE VARIATION: Substitute sweet red peppers and red food coloring for sweet green peppers and green food coloring.
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