Apple Pepper Jelly from (Concentrate)

Use what ever peppers you want. I use jalapeño peppers.

• Ready In: 1 hr 20 mins
• Yields: 7 8-ounce jars

Ingredients

• 1 -11 1⁄2 ounce  apple juice concentrate (frozen)
• 4 1⁄2 cups sugar
• 1 (1 3/4ounce) package  pectin
• 3  cups water
• 2  cups  hot peppers (crushed)

Directions

1. Measure juice into a 6-8 quart saucepot.
2. Add 3 cups water and stir.
3. Add crushed hot peppers let stand for 1 hour.
4. Measure sugar and set aside.
5. Stir Fruit Jell pectin into juice and stir.
6. Bring to a full rolling boil, stirring constantly.
7. At once stir in sugar.
8. Bring to a full rolling boil, one that cannot be stirred down.
9. Stirring constantly, boil hard for 1 minute.
10. Remove from heat.
11. Skim off foam.
12. Immediately ladle into hot glass jars, leaving ½-inch head space.
13. Process for 5 minutes in a boiling bath water.
14. Makes 7/8-ounce jars.