7 sweet green peppers, seeded, ribs and stems removed
1 jalapeno pepper, split and remove seeds
1½ C cider vinegar, divided
1½ C apple juice
1 package powdered pectin
½ tsp salt
5 C sugar
Few drops of green food coloring
Wash and remove stems and seeds from peppers; cut into ½ pieces and puree with ¾ C vinegar. Puree remaining peppers and vinegar. Combine purees with apple juice in large bowl and refrigerate overnight. Strain puree the next day through several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice to make 4 cups if necessary.
To make jelly: combine juice, pectin and salt in large saucepan; boil over high heat, stirring constantly. Add sugar; stir until dissolved and return to a rolling boil and boil hard for 1 minute. Remove from heat and stir in a few drops of green food coloring. Ladle into hot jelly jars leaving ¼” space at top; seal and process in boiling water for 10 minutes. Cool overnight.
Makes 6½ pints jelly