Onion Jalapeno Jelly

Place onions and peppers into a 6- or 8-quart sauce pot.
Stir in apple juice and vinegar.

Measure sugars in a separate bowl.

Stir fruit pectin into pepper mixture in sauce pot. Add butter. Over high heat, bring mixture to a full rolling boil, stirring constantly. Quickly stir in sugars. Return to a full rolling boil and boil exactly 5 minutes, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.

Ladle quickly into hot, sterilized half pint jars, filling to within 1/8 inch of tops.

Process in a boiling water bath for 5 minutes .

This recipe made ten 4-ounce jars.