4 canned jalapeno peppers OR
1/2 c. sliced fresh jalapeno peppers
6 lg. green or red bell peppers, cut in 1 inch squares
1 1/2 c. cider vinegar
1 1/2 c. apple juice
3/4 tsp. salt
1 pkg. dry pectin
5 c. sugar
4-6 drops red food coloring

Rinse jalapeno peppers under running water. Cut off stems: cut in half lengthwise. Remove and discard seeds. Puree half of bell pepper squares, half of jalapeno peppers and 3/4 cup vinegar in blender. Pour into large bowl. Repeat with remaining peppers and vinegar. Stir apple juice into puree. Cover; let stand overnight. Line a colander with 2 layers damp cheesecloth; discard pulp. Measure juice. Add water, if necessary to make 4 cups. Stir salt and dry pectin into juice. Stirring constantly, bring mixture to a full rolling boil over high heat. Add sugar all at once. Continue to cook and stir until jelly comes to a rolling boil that cannot be stirred down. Stirring constantly, boil 1 minute. Remove from heat. Stir in food coloring. Skim off foam. Ladle hot jelly into clean, hot half pint jars, leaving 1/2 inch headspace. Wipe rims of jars. Attach lids. Invert jars 5-10 seconds, then stand upright to cool. Yield: 6 half pints.

Note: To make Sweet Pepper Jelly, omit jalapeno peppers and increase red or green bell peppers to 7. Substitute green food coloring for red.