How to Can Hot Pepper Jelly
 
Ingredients
  • 1 cup jalapeno peppers
  • ½ cup red bell peppers
  • 1⅓ cup of apple cider vinegar
  • 2 cups of evaporated cane juice crystals (regular sugar works as
  • well)
  • 1½ tsp. Pomona's pectin (like this)
  • 2 tsp. calcium water (Included in the Pomona's pack)
Instructions
  1. Start by making sure your jars are clean and sterile
  2. Make your calcium water (Instructions and ingredients included in the box of Pomona's)
  3. Wash the peppers and chop off the ends and remove the seeds
  4. Pulse in a blender until the peppers are finely chopped. (If you don't have a blender you can do this by hand)
  5. Mix pectin and sugar and set aside.
  6. Put the peppers and apple cider vinegar in your pot.
  7. Bring to a boil and let simmer for 5 minutes.
  8. Add calcium water and stir.
  9. Bring back to a boil.
  10. Slowly stir in the pectin/sugar mixture.
  11. Stir for 1-2 minutes to make sure there are no clumps.
  12. Let simmer for 5 more minutes.
  13. Ladle into clean jars.
  14. Wipe the jar rims to make sure there is no residue.
  15. Put lids and rings on your jars.
  16. Put your jars in your water bath canning pot and cover with water.
  17. Bring to a boil and allow jars to boil for 10 minutes.
  18. Carefully remove jars and listen for the blissful 'ping'!
Recipe by The Prairie Homestead at http://www.theprairiehomestead.com/2014/08/pepper-jelly-recipe.html