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Hot Pepper Jelly
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Yield: about 6 half pints. 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 and refrigerate overnight. 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 and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring. Pour hot into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 5 minutes in boiling water bath.
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