Green pepper jelly

 
                             Green Pepper Jelly
 
 Recipe By     : Ball Blue Book
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canned
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7                    green bell pepper
    1                    jalapeno
    1 1/2  cups          vinegar
    1 1/2  cups          apple juice
      1/2  teaspoon      salt
    5      cups          sugar
    1      package       powdered pectin
 
 Wash peppers; remove stems and seeds and cut into 1/2 inch squares.  Puree
 half of peppers and 3/4 cup vinegar in blender or food processor.  Puree
 remaining peppers and vinegar.  Pour into a large bowl and add apple juice.
 Cover & refrigerate over night.
 
 Strain pureed mixture through several thicknesses of damp cheesecloth.
 Measure 4 cups juice into a large sauce pot.  If necessary, add water to
 make 4 cups.  Stir salt and pectin into juice.  Bring to a rolling boil
 over high heat, stirring constantly.  Add sugar & return to a rolling boil.
 Boil hard for 1 minutes, stirring constantly.  Remove from heat.  Skim foam
 if necessary.  (Add food coloring, if desired.)  Pour hot into hot,
 sterilized jars, leaving 1/4 inch headroom.  Adjust caps.  Process 5
 minutes in boiling water bath.
 
 Yield: about 6 half pints.
 
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 Per serving: 4223 Calories; 1g Fat (0% calories from fat); 5g Protein;
 1094g Carbohydrate; 0mg Cholesterol; 1101mg Sodium
 
 NOTES : This will make a very mild product & the jalapeno flavor will be
 nearly indetectable.  Change the peppers to 8 jalapenos & 1-2 bell peppers
 for more jalapeno flavor.  (It's the pepper juice being used, anyway.)