Core and dice 4 cups of green peppers, you can leave seeds in if you want.

Put one half of the g. Peppers in a large pot and set the other half aside in a bowl.

With gloves dice large Jalepeno pepper, you may add seeds, place half in the bowl and half in the pot

Chop apples into small pieces, no need to peel, or core. Add these to the pot.

Add 5 cups of water to the pot.

Bring water, apples and peppers to a boil and continue to boil until the apples and peppers are mushy,

While they are boiling, take pepper in the bowl and either chop them very fine or if you have it mince them up in a food processor.

Add two cups of vinegar and the salt to the peppers in the bowl.

When the apples and peppers in the pot are mushy strain through a cheese cloth or fine mesh strainer. You need to have 4 cups of juice. If you don't add water or apple juice to make 4 cups.

Put the 4 cups of liquid in the pot. Add the 5 cups of sugar stirring to desolve it all.

Add peppers vinegar and salt.

Add sure jell and bring to a boil, stirring constantly

Bring to a full rolling boil for 2 minutes. Stirring constantly. At this point you can add one drop of blue, green or Red food coloring if you would like

Remove from heat. Ladle into warmed jars.

Process in hot water canner at a boil fo 5 minutes for 1/2 pints or 10 minutes for pints. Makes 3 pints total. If you choose not to can you must store in refrigerator. ..If you do a water bath 🛀 make sure to add about a fourth Cup of vinegar to the water. It will reduce hard water deposits on the jars

Do NOT double… it just won't turn out. If for some reason your jelly isn't as thick as you want have some instant pectin on hand ✋ its a lifesaver, you just add a bit and poof your jelly is thick as you want.