6 lg. red peppers, seeded and coarsely chopped
1 (4 oz.) can chopped jalapeno peppers
1 1/2 c. cider vinegar
1 1/2 c. apple juice
3/4 tsp. salt
2 pkg. dry fruit pectin
5 c. sugar

Combine peppers, cider vinegar. Puree in blender. Stir in apple juice. Cover and let stand 8 hours or overnight. Strain through cheesecloth. Discard pulp.

Combine juice, salt and pectin in large kettle. Bring to boiling, stirring frequently. Add sugar all at once. Stir well and return to boil. Continue boiling, stirring frequently until jelly sheets off spoon. Remove from heat. Skim off foam. Quickly pour into sterilized jars and seal. Process in boiling water 5 minutes. May be sealed with paraffin. Yield: about 4 pints.