6 Half-Pint Jars
7 sweet green peppers
1 hot pepper
1-1/2 cups cider vinegar
1-1/2 cups apple juice
1/2 teaspoon salt
1 package powdered pectin
5 cups sugar
Green food coloring
Wash peppers, and remove stems and seeds. Cut into 1/2-inch squares.
Puree half of the peppers and 3/4 cup vinegar. Pour into a large bowl. Puree remaining peppers and vinegar, and add to bowl.
Add apple juice. Cover and refrigerate overnight.
Pour mixture into a large pot. Stir salt and pectin.
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 on top if necessary.
Add a few drops of green food coloring.
Pour into 6 hot, sterilized half-pint jars, leaving 1/4-inch of space at the top. Adjust caps. Process 5 minutes in boiling water bath.
Use caution when seeding hot pepper and do not let hands touch your face.TO SERVE:
Pour 1/2 half pint jar over large brick of softened cream cheese. Serve with Triscuit crackers for a great appetizer!