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.
Yield: ~6 half-pint jars
Prep: 15 Minutes
Processing:10 Minutes
Ingredients:
• 4 ½ cups finely chopped red bell pepper (about 4 large)
• ½ cup finely chopped jalapeño pepper (about 4 small)
• 1 ¼ cups apple cider vinegar
• 3 Tbsp Ball Real Fruit Low/No Sugar Needed Pectin
• 2 cups granulated sugar
• 1 cup honey
Instructions:
Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Assemble and measure ingredients.
• Core and remove membranes and seeds from peppers. Finely chop peppers.
Cook:
• Combine bell peppers, jalapeños 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.
• Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly.
Remove from heat. Skim foam if necessary.
Can:
• Fill hot jar, leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar
and apply band, adjust to fingertip tight.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil.
Process jars 10 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit for
5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check
lids for seal, they should not flex when center is pressed. Remove rings and label jars. Store in a
cool, dark place.
Other/Tips:
• When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being
burned.
Source:
https://www.ballmasonjars.com/blog?cid=pepper-jelly-recipe