Wash 7 green bell peppers, remove the seeds and stem. Chop into 1/2 inch pieces and puree in a blender or food processor with 1 1/2 cups apple cider vinegar.
Pour into a bowl add 1 1/2 cups apple juice, mix and cover. Refrigerate overnight. Strain the puree to measure 4 cups of juice. Add additional apple juice if necessary until you reach 4 cups of juice.
Add the juice, 1 package a pectin, and 1/2 tsp. salt to a stock pot. Bring to a boil and add 5 cups sugar, bringing to a boil again for 1 minute, stirring continually. Remove from heat.
Skim foam off the surface and ladle into hot jars with 1/4 inch headspace. Wipe rims, lid and ring, and waterbath for 10 minutes with at least one inch of water above the jars. Let sit 5 minutes, remove from bath and let sit 12 hours. Store.