This recipe is from the Ball Blue Book. Yield is about 6 half pints.
7 sweet green peppers
1 jalapeno pepper (I used 2 and would use more next time)
1 1/2 C cider vinegar, divided
1 1/2 C apple juice
1 pkg. powdered pectin
1/2 t salt
5 C sugar
green food coloring (optional)
To Prepare Juice: Wash peppers; remove stems and seeds. Cut peppers into 1/2" pieces. Puree half the peppers and 3/4 C vinegar in a food processor or blender. Puree remaining peppers and vinegar. combine puree and apple juice in a large bowl. Cover and refrigerate overnight.
Strain pureed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add additional apple juice to make 4 cups, if needed.
To Make Jelly: Combine juice, powdered pectin and salt in a large saucepan. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4" head-space. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Recipe Variation: Substitute sweet red, orange or yellow peppers and red, orange or yellow food coloring for sweet green peppers and green food coloring.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.