*  Exported from  MasterCook Mac  *

                            Green Pepper Jelly

Recipe By     : Ball Blue Book
Serving Size  : 1    Preparation Time :0:00
Categories    : Canned

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7                    green bell pepper
   1                    jalapeno
   1 1/2  cups          vinegar
   1 1/2  cups          apple juice
     1/2  teaspoon      salt
   5      cups          sugar
   1      package       powdered pectin

Wash peppers; remove stems and seeds and cut into 1/2 inch squares.  Puree
half of peppers and 3/4 cup vinegar in blender or food processor.  Puree
remaining peppers and vinegar.  Pour into a large bowl and add apple juice.
Cover & refrigerate over night.

Strain pureed mixture through several thicknesses of damp cheesecloth.
Measure 4 cups juice into a large sauce pot.  If necessary, add water to
make 4 cups.  Stir salt and pectin into juice.  Bring to a rolling boil
over high heat, stirring constantly.  Add sugar & return to a rolling boil.
Boil hard for 1 minutes, stirring constantly.  Remove from heat.  Skim foam
if necessary.  (Add food coloring, if desired.)  Pour hot into hot,
sterilized jars, leaving 1/4 inch headroom.  Adjust caps.  Process 5
minutes in boiling water bath.

Yield: about 6 half pints.

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Per serving: 4223 Calories; 1g Fat (0% calories from fat); 5g Protein;
1094g Carbohydrate; 0mg Cholesterol; 1101mg Sodium

NOTES : This will make a very mild product & the jalapeno flavor will be
nearly indetectable.  Change the peppers to 8 jalapenos & 1-2 bell peppers
for more jalapeno flavor.  (It's the pepper juice being used, anyway.)