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Prep Time 10 mins
Cook Time 1 d 1 hr 30 mins
Total Time 1 d 1 hr 40 mins
Course Dessert
Cuisine American
Servings 60


  • 7 pc. sweet green bell peppers
  • 1 pc. jalapeno pepper 
  • 1 1/2 cups vinegar, divided 
  • 1 1/2 cups apple juice 
  • 1 package powdered pectin 
  • 1/2 teaspoon salt
  • 5 cups granulated sugar
  • Green food coloring, optional


  • Wash peppers, remove stems and seeds, cut into 1/2 inch pieces (suggest wearing rubber gloves while handling jalapeno, juices can "seep" into skin and resist washing out right away)
  • Puree half of peppers and 3/4 cup vinegar in blender or food processor, pour into large bowl. Puree remaining peppers and vinegar and add to other. Stir in apple juice. Cover and refrigerate overnight. 
  • Strain pureed mixture through damp jelly bag or several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice if needed to make 4 cups. Combine juice, pectin, and salt in large saucepan.
  • Bring to boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to rolling boil and boil hard 1 minute, again stirring. Remove from heat, skimming foam if needed. Add a few drops of food coloring if desired.
  • Ladle hot jelly into hot, sterilized half pint jars, leaving 1/4 inch head space. Wipe jar lids and adjust two piece lids. Process 5 minutes (or longer if altitude adjustment is needed) in boiling water canner.
  • Yield: about 6 half pints.