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)
- Wash and sterilize jars. Let stand in hot water until ready to use.
- Heat sealing lids in water (just below boiling point.)
- Be sure to wear rubber gloves when handling hot peppers, and avoid touching your eyes.
- Measure chopped peppers and cider vinegar into a large non aluminum kettle and bring to a rolling boil.
- 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.)
- Add calcium water and stir well.
- 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.