Pepper Jelly

Yield:7 cups
1/4 cup peppers (I use half hot and half bell)
1/4 cup hot peppers
2/3 cup sweet non-hot peppers
6 c sugar
2 1/2 c apple juice from a bottle--for
really pretty jelly use clear yellow juice
1 package jelly pectin (use the amount the
package recommends).
Sometimes this will jell without pectin, sometimes not; depends on the
apple juice I think. You may just use 1/2 cup hot peppers instead of the
1/4 and 1/4 above. (1 U.S. cup here means a volume unit of 8 oz.)
The original recipe recommended: 1/4 cup "hottish" yellow peppers such as waxes 1/4 cup red hot peppers 2/3 cup mild bells But I have had success using: 1/8 cup hot green peppers 1/8 cup green bells 1/4 cup hot red peppers 2/3 cup golden-orange bells (Since I couldn't find yellow "hottish" peppers.)
PROCESS: Mince peppers in a food processor; don't mush them. Or, if you really want to, mince by hand wearing gloves. Put juice into an enameled or stainless steel or otherwise non-acid reacting pan. Simmer juice uncovered until warm. Add sugar and stir until dissolved. Put on a mask or cloth bandanna around breathing orifices to protect vs. pepper gas.
Add peppers and cook until color intensifies and they look done. Add
gelatin and stir until it dissolves. Begin testing jelly with a spoon;
when syrup falls off spoon in a single mass, or "sheet" instead of
droplets when dripped slowly off a spoon held sideways, jelly is ready
for canning.
While this is cooking your partner or neighbor should be preparing your
jars so you don't wind up with jelly that jells in the pot before your
jars are ready (I had this happen once.)
This goes well with roasts, esp. pork, cold leftover meats,
source: alt.cooking.chien