1 jar whole pickled jalapeņo peppers
2-1/2 cups apple juice
1/4 cup cider vinegar
1 drop food coloring
5-1/2 cups sugar
3/4 cup water
1 box SURE.JELL Fruit Pectin

Rinse clean plastic containers and lids in boiling water. Dry thoroughly.

Measure exactly 2/3 cup prepared peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Yield Amount:
about 6 (1-cup)