YIELD: 6 cups 

4 green capsicums (sweet bell peppers) 
3 red capsicums (sweet bell peppers) 
1 red chilli (optional) - wear gloves when handling 
1 1/2 cups apple cider vinegar 
1 1/2 cups 100% apple juice 
3 tablespoons powdered pectin 
1/2 teaspoon salt 
5 cups sugar 

DAY 1: 
1. Wash capsicums and chilli (if using) then halve and discard stalks and seeds. Dice. 
2. Puree half of the capsicums with half of the vinegar, place into a bowl and repeat with remaining capsicums. 
3. Add apple juice into bowl with puree, stir to combine, cover and refrigerate overnight. 

DAY 2: 
4. Prepare jars by covering in water and boiling for 10 minutes. 
5. Strain capsicum mixture through cheesecloth or muslin, discarding pulp. Add extra apple juice if needed to make 4 cups juice in total. 
6. In a large, heavy-based pan, whisk the chilled juice, pectin and salt together. 
7. Heat to as high a boil as possible then add the sugar all at once. 
8. Bring to a rolling boil (as high a boil as possible) and boil hard for 1 minute. 
9. Remove from heat and fill hot jars to 1/4 inch (1cm) headspace. Wipe rims and seal. 
10. While you are making the jelly, place the lids into a bowl of boiled water. Keep warm whilst filling the jars, removing lids from the hot water when you are ready to place them onto the jars to seal. 
11. Process in hot water bath canner for 10 minutes. Start your timer when the water returns to a full boil. Then when the time is off, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
12. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.  Jars should not flex up or down when pressed, if jars have not sealed refrigerate immediately or reprocess. 

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