Pennsylvania Green Pepper Jelly Recipe

Wash peppers; remove stems and seeds; cut into 1/2 inch 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 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 till dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Skim foam if necessary. Add a few drops of green food coloring, if desired. Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling water canner.