Hot Pepper Jelly

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A recipe for hot pepper jelly, made with liquid pectin, bell peppers, hot peppers, sugar, and calcium water.


2 cups bell peppers, any color, finely chopped

2/3 cup hot (jalapeno) peppers, finely chopped

2 2/3 cups cider vinegar

4 2/3 cups sugar

3 teaspoons Pomona’s Universal Pectin Powder

4 teaspoons calcium water (calcium included in pectin package)


  1. Wash and sterilize jars. Let stand in hot water until ready to use.

  2. Heat sealing lids in water (just below boiling point.)

  3. Be sure to wear rubber gloves when handling hot peppers, and avoid touching your eyes.

  4. Measure chopped peppers and cider vinegar into a large non aluminum kettle and bring to a rolling boil.

  5. Add pectin and sugar to boiling mixture and stir vigorously for 1 to 2 minutes to dissolve. (Pomona’s Universal Pectin is a low-methozyl pectin that doesn’t require sugar to set. It is available in most health food stores. One package will make almost 16 cups of jam.)

  6. Add calcium water and stir well.

  7. Fill jars to within ½ inch of top. Wipe rims and seal. Process in water bath canner for 5 minutes. Remove from water and cool. Check lids for seal.


                Serve jelly with cream cheese and crackers, or use as a glaze to brush over roasting meat, fish or poultry.


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