Elise Bauer

lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores

jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)

green bell pepper (or red if you want the color), seeds and ribs removed, chopped

cranberries (optional but recommended, will help with color and with setting)

water

white vinegar

sugar (7/8 cup for each cup of juice)