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.