Pepper Jelly

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Preserving Method: Water-Bath-Canning

Makes about 6 (8 oz) half pints

If you enjoy a mild pepper jelly, this recipe should top your list. The addition of jalapeño peppers adds just the right kick, without extinguishing your taste buds.


You will need

  • 4 1/2 cups finely chopped green, red or yellow bell pepper or a combination (about 4 large) 
  • 1/2 cup finely chopped jalapeño pepper (about 4 small) 
  • 1 1/4 cups cider vinegar 
  • 3 Tbsp Ball® RealFruit™; Low or No-Sugar Needed Pectin 
  • 2 cups sugar 
  • 1 cup honey

Directions

  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 
  2. Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly. 
  3. Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary. 
  4. Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.        
  5. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed. 

     
    Notes: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned