Homemade Hot Pepper Jelly

Name: Homemade Hot Pepper Jelly
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Ingredients: 4 cups finely chopped green, (red, or yellow bell peppers. I like to use a combination.); 1 cup finely chopped jalapeño pepper; 1 1/4 cups apple cider vinegar; 3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin*; 2 cups organic sugar; 1 cup honey; 1/2 teaspoon fine sea salt

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Prep Time: 25 minutes

Cook Time: 10 minutes

Total: 45 minutes

Servings: 5

homemade pepper jelly hot jelly jalapeno jelly

Ingredients

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4 cups finely chopped green, (red, or yellow bell peppers. I like to use a combination.)1 cup finely chopped jalapeño pepper1 1/4 cups apple cider vinegar3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Pectin*2 cups organic sugar1 cup honey1/2 teaspoon fine sea salt

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Instructions

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Step 1

Prepare boiling water canner. Heat half pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Step 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, for at least 1 minutes.

Step 3

Add sugar and honey. Return mixture to a full rolling boil. Boil HARD for 3 minutes, stirring constantly. Remove from heat. Stir in salt. Skim foam off top if necessary.

Step 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.

Step 5

Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove canner lid and let jars stand in water for 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.