-
Wash all peppers and remove seeds and stems.
-
Coarsely chop into 1” pieces.
-
Place half of the chopped peppers into a food processor with 3⁄4 cup vinegar and puree.
-
Repeat with the other half.
-
Combine puree and apple juice in large bowl and refrigerate overnight.
-
Wash jars, lids, and rings with warm, soapy water.
-
Place the lids in a small saucepan of simmering water.
-
Fill a water bath canner with water and place the clean jars inside.
-
Bring to a simmer, and keep jars in the water until you are ready to fill them.
-
Strain pepper puree through a jelly bag or cheesecloth.
-
You will need four cups of juice- if you are short, add some more apple juice.
-
Combine the juice, pectin, and salt in a large sauce-pot.
-
Bring to a rolling boil and add sugar.
-
Boil for one minute, stirring constantly.
-
Remove from heat and skim foam with a metal spoon.
-
Stir in food colouring, if desired.
-
Pour jelly into jars, leaving 1⁄4” headspace.
-
Wipe the rims with a clean, damp cloth, and fit with lids and rings.
-
Place jars into water bath canner and bring to a boil.
-
Once the water is boiling, process for 10 minutes.
-
Remove from canner and sit on a towel.
-
Allow to cool and check each jar to make sure it sealed by pressing lightly in the center of the lid.
-
If it is tight, the jar has sealed. If it is slightly springy or pops, reprocess or refrigerate for immediate use.