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Pickling & Jelly
Jelly2

Cullen's Apple Jalapeno Pepper Jelly 

7 sweet red peppers
1 jalpeno pepper
1 1/2 cup vinegar, divided
1 1/2 cups apple juice
1 package pwdered pectin
1/2 tsp salt
5 cups sugar
red food coloring
Wash peppers; remove stems and seeds; cut into 1/2" pieces. Puree half the peppers and 3/4 cup vinegar in blender or food processor. Puree remaining peppers and vinegar. Combine purees in a large bowl; stir in apple juice. Cover and refrigerate overnight. Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups of juice. Add apple juice to make 4 cups if needed. Combine juice, pectin and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissoloved, return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of food coloring if desired. Ladle into hot jelly jars and adjust 2 piece caps. Process in a boiling water bath for 5 minutes.

Makes about 6 half pints