Sweet Heat Pepper Jelly

Submitted by YummySmellsca

"I had always wanted to make a pepper jelly with my homegrown beauties, especially since the Tabasco and Scotch Bonnets have a decent, fruity flavour to them in addition to searing heat. A simmer in apple juice draws out the acidic, slightly bitter notes and makes them disappear, and by using Pomona’s Pectin I was able to use just enough sugar to call the works a "jelly" while preventing the batch turning into hellfire candy."

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 2 1/4 cups
• Serves: 18

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

directions

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.