1 (1.75 ounce) package powdered pectin
½ cup white sugar
4 cups of apple juice (You may juice your own by using 4 lbs of granny smith apples. Remove stems and cut apples into eights if using a juicer and leave core and skin on or cut in quarters and remove seeds and core if using a Vita Mixer)
6 green jalapeno peppers - minced and leave seeds in (if you don't want your jelly as hot, remove seeds)
1 green bell pepper - minced
1 orange bell pepper - minced
1 lemon - juiced
6 cups sugar
1 teaspoon Allspice
2 sticks cinnamon
7 - ½ pint canning jars with lids and rings
** I use the Oscar to mince up the jalapenos, and bell peppers
Mix powdered pectin, ½ cup sugar in pan and slowly blend with apple juice. Add jalapeno peppers, green and red bell peppers, and juiced lemon. Bring to a boil and let this mixture boil for a full minute.
Add sugar, allspice, and cinnamon sticks. Stir until dissolved. Let boil for about 20 to 30 minutes. Remove from heat stirring for about 3 more minutes.
Ladle into sterile jars and leave about ¼ inch space at top. Seal the jars and put in hot water bath.
Refrigerate jelly after seal is broken.