Hot Pepper Jelly


3/4 cup chopped hot peppers (leave seeds if Lemon Drop peppers) You can adjust this amount depending on your heat preference.

2 cups of chopped sweet bell peppers (if you adjust the hot pepper quantity, make up for it with sweet bell peppers)

2 and 2/3 cups apple cider vinegar

4 teaspoons calcium water (comes with Pomona’s Universal Pectin)

2 1/2 cups honey or 4 2/3 cups sugar

3 teaspoons Pectin powder

  1.  Add chopped peppers to the vinegar, then add the calcium water.
  2. Bring the peppers and vinegar to a boil.  Simmer covered for 5 minutes.
  3. Stir pectin into 1 cup honey or 1 cup of the sugar
  4. Add this to the pepper/vinegar mixture and stir until thoroughly dissolved.
  5. Add the remaining honey or sugar, and bring the mixture to a boil, then remove from heat.
  6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2-piece lids.
  7. Put filled jars in boiling water to cover.  Boil 10 – 15 minutes (add 1 minute more for every 1,000 ft above sea level.)
  8. Remove from water.  Let jars cool.  Check – seals/lids should be sucked down.

YIELD: 7 half-pint jars

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