Remove stems and seeds from green and jalapeño* peppers, cut into 1/2-inch (1 cm) pieces. Measure 8 C. (2 L). Purée half the peppers with half the vinegar in a blender or food processor. Purée remaining peppers and vinegar. Combine purées and apple juice in a large bowl. Cover and refrigerate overnight. Strain puréed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 C. (1 L) juice. Add additional apple juice to make 4 C. (1 L) if needed. Fill boiling water canner with water. Place 6 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m). Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Combine juice, pectin and salt in a large, deep stainless steel or enamel saucepan. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to a full rolling boil. Boil hard 6 minutes, stirring constantly. Remove jelly from heat and skim foam using a metal spoon. Add a few drops of green food coloring, if desired. Ladle jelly into a sterilized jar to within 1/4 inch of top rim (head space). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jelly. Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place.

Makes 6 half-pint jars