-
1
Wash and remove stems and seeds from peppers.
-
2
Rough chop peppers and place half in food processor and add.
-
3
half of vinegar.
-
4
Process well.
-
5
Place in a large container with tight.
-
6
fitting lid.
-
7
Repeat with remaining peppers and vinegar.
-
8
Add apple juice and stir.
-
9
Cover and refrigerate for 24 hours.
-
10
Strain through a jelly bag or several layers of cheesecloth.
-
11
Measure exactly 4 cups of juice.
-
12
Place juice in a large, non conductive.
-
13
pot.
-
14
Add salt and pectin and bring to a full rolling boil.
-
15
Add the
-
16
5 cups of sugar and return to a full rolling boil and boil hard for 2
-
17
minutes stirring constantly.
-
18
Remove from heat and pour into
-
19
sterilized jars.
-
20
Ajust caps and tighten just finger tight.
-
21
Process in water bath canner for 5 minutes.
-
22
Makes about 7- half pint jars.
