This spicy-sweet jelly is colored for Christmas…and flavored right for year-round use. 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Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.—Taste Recipes Test Kitchen","recipeIngredient":["1 jalapeno pepper, seeded and chopped","7 medium green peppers, cut into 1-inch pieces","1-1\/2 cups white vinegar","1-1\/2 cups apple juice","1 package (1-3\/4 ounces) powdered fruit pectin","1\/2 teaspoon canning salt","5 cups sugar","About 8 drops green food coloring, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly."},{"@type":"HowToStep","text":"Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1\/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner."}],"recipeYield":"about 6 half-pints","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCocktail"},"reviewBody":"Great recipe. Was wondering if I could use this same recipe with red peppers???","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFan"},"reviewBody":"Seemed too sweet, but I need to work on it. I used a lot more hot peppers as I was trying to use my own peppers versus buying bell peppers (which don't grow well for me).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"4808","romance_copy_dek":"This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. 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