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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.
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
Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.
Add the lemon juice and calcium water to the pot and bring to a boil.
Whisk together the sugar and pectin and add to the boiling mixture, stirring well.
Cook 1 minute, stirring constantly.
Process 10 minutes in a waterbath or store in the fridge up to 1 month.
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