• 7 sweet red peppers
• 1 jalpeno pepper
• 1 1/2 cup vinegar, divided
• 1 1/2 cups apple juice
• 1 package pwdered pectin
• 1/2 tsp salt
• 5 cups sugar
• Red foodcoloring

Directions

1. Wash peppers; Remove stems and seeds; Cut into 1/2" Pieces.
2. Puree 1/2 the peppers and 3/4 cup vinegar in blender or food processor.
3. Puree remaining peppers and vinegar.
4. Combine purees in a large bowl; Stir in apple juice.
5. Cover and refrigerate overnight.
6. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth.
7. Measure 4 cups of juice.
8. Add apple juice to make 4 cups if needed.
9. Combine juice, pectin and salt in a large saucepot.
10. Bring to a boil over high heat, stirring constantly.
11. Add sugar, stirring until dissoloved, return to a rolling boil.
12. Boil hard 1 minute, stirring constantly.
13. Remove from heat.
14. Skim foam if necessary.
15. Add a few drops of food coloring if desired.
16. Ladle into hot jelly jars and adjust 2 piece caps.
17. Process in a boiling water bath for 5 minutes.