Four Pepper-Apple Jelly Recipe – Sunset Magazine

Ingredients

• Canning Instructions
• 3/4 pound fresh jalapeño chiles
• 2 pounds tart green apples such as Granny Smith
• 3/4 pound yellow bell peppers (about 2)
• 3 cups apple cider vinegar
• 1/2 cup finely diced green bell pepper (see Notes)
• 1/2 cup finely diced red bell pepper (see Notes)
• 1/2 teaspoon butter (optional; see
• 1 box (1 3/4 to 2 oz.) dry MCP, Sure-Jell, or Ball Fruit Jell pectin
• 10 cups sugar