Apple-pepper jelly

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Apple-Pepper Jelly
  Categories: Christmas, Jelly, Fruits, Gifts
       Yield: 4 servings
  
       2 c  Water
       6 oz Frozen Apple Juice; Thawed
   1 3/4 oz Powdered Fruit Pectin; 1 Pk
   3 3/4 c  Sugar
       1 x  Red Pepper; Crushed,To Taste
     1/8 ts Red Food Coloring
  
   Stir the water, apple juice concentrate and pectin in a 3-quart
   saucepan, until the pectin is dissolved.  Heat to boiling, stirring
   constantly.  Add the sugar and red pepper then heat to a rolling
   boil, stirring constantly.
    Remove from the heat and strain.  Add the red food color.
   Immediately pour into hot sterilized jars or glasses or freezer
   containers.  Cover tightly and cool.  Refrigerate no longer than 4
   weeks or freeze no longer than 2 months.  Serve with meat.
   
   Makes 4 half pints of jelly.
   
   GRAPE JELLY:
   
   Substitute 1 can (6 oz) of frozen grape juice concentrate for the
   apple juice concentrate.  Omit the red pepper and food color.
   
   TANGERINE JELLY:
   
   Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
   apple juice concentrate.  Omit red pepper and food color.
  
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