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Sweet Heat Pepper Jelly

At a Glance

Total
35 min
Servings
2.00 / cups, serving(s)

Categories

  • Condiment
  • Water-bath canning
  • Water Bath Canning

Dietary

  • Vegetarian

Servings & Nutrition

Original recipe serves 2. Current scale: 1x.

Calories 383 per serving 766 for selected servings
Fat 0g per serving 0g for selected servings
Sugar 90.5g per serving 181g for selected servings
Protein 0.5g per serving 1g for selected servings
Carbohydrates 95.5g per serving 191g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

This recipe for Sweet Heat Pepper Jelly brings together 2 cups unsweetened apple juice, 1 scotch bonnet pepper, seeded and minced (or habanero), 1 tabasco hot pepper, minced in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 2 servings.

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Equipment

Pot, whisk, water bath canner or large canning pot, jars

Ingredients

  • 2 cups unsweetened apple juice
  • 1 scotch bonnet pepper, seeded and minced (or habanero)
  • 1 tabasco hot pepper, minced
  • 2 tablespoons white wine vinegar
  • 2 teaspoons calcium water (in the Pomona's Pectin box)
  • 2/3 cup sugar
  • 2 teaspoons pomona's pectin

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Instructions

  1. Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.

  2. Add the lemon juice and calcium water to the pot and bring to a boil.

  3. Whisk together the sugar and pectin and add to the boiling mixture, stirring well.

  4. Cook 1 minute, stirring constantly.

  5. Process 10 minutes in a waterbath or store in the fridge up to 1 month.

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