Pepper Jelly

Modified from Taste of Home

10 jalapenos (ours, so they are small), diced

5 green bell peppers, diced

3 cups white vinegar

3 cups apple juice

2 pkgs (1 3/4 oz) powdered fruit pectin

1 tsp canning salt

10 cups sugar

Place half of jalapenos and green peppers with half of vinegar in a food processor and puree. Then do the other half. Put in a bowl. Add in apple juice and mix well. Cover and chill for awhile (they said overnight, I did a few hours). [They strained, I did not.] Make sure you have at least 8 cups (if not add water to make 8 cups) and put in a large pot. Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly.

Add sugar; return to a rolling boil. Boil for 1 minutes, stirring constantly. Remove from heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars. Process for 10 minutes in a water bath canner (they did just 5 minutes).

Makes about 12 half pints.