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Green Pepper Jelly

2 cups sugar Green color paste Cut the peppers in small pieces; discard a part, at least, of the seeds from the chili peppers. Let the peppers stand in the apple juice over night; let cook twenty minutes, strain and add the sugar, hot; let boil once, tint with the paste and turn into hot glasses. Or, let boil till the syrup drops in "beads" from the spoon.