Sweet Heat Pepper Jelly

READY IN: 35mins
SERVES: 18
YIELD: 2 1/4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 23
    cup sugar
  • 2
    teaspoons pomona's pectin
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DIRECTIONS

  • 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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