Instructions: Wash peppers; remove stems and seeds; cut into 1/2-inch pieces. Puree half of 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.

Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions. Jars should be covered with water and boiled 10 minutes to sterilize.

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 until 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.

Carefully ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 5 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 6 half-pints.

Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Yield: 6 half-pints

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