Remove stems and seeds from green and jalapeño* peppers, cut into 1/2-inch (1 cm) pieces. Measure 8 cups (2 L). Purée half the peppers with half the vinegar in a blender or food processor. Purée remaining peppers and vinegar. Combine purées and apple juice in a large bowl. Cover and refrigerate overnight. Strain puréed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups (1 L) juice. Add additional apple juice to make 4 cups (1 L) if needed. Fill boiling water canner with water. Place 6 clean half-pint (250 mL) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m). Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Combine juice, pectin and salt in a large, deep stainless steel or enamel saucepan. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a full rolling boil. Boil hard 6 minutes, stirring constantly. Remove jelly from heat and skim foam using a metal spoon. Add a few drops of green food coloring, if desired. Ladle jelly into a sterilized jar to within 1/4 inch (0.5 cm) of top rim (head space). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jelly. Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place.

-Makes 6 half-pint (250 mL) jars

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