1/2 c. sliced jalapeno peppers
6 lg. green bell peppers, cut in 1-inch squares
1 1/2 c. cider vinegar
1 1/2 c. apple juice
3/4 tsp. salt
1 (1 3/4 oz.) pkg. dry pectin
5 c. sugar
Few drops green food coloring

Cut jalapeno peppers in half lengthwise. Puree all of bell peppers and 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 of cheesecloth. Set colander over 6-quart pot. Strain puree through cheesecloth. Discard pulp.

Measure juice. Add water if necessary to make 4 cups. Stir salt and pectin into juice. Stirring constantly, bring mixture to a 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 hot 1/2 pint jars, 1/4 inch head space. Seal. Invert jars a few seconds, then stand upright to cool. Yield: 6 (1/2 pints).