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Low Sugar Pepper Jelly

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"To make a super-fast appetizer, layer this on baked Brie and heat in the microwave. Serve with whole-grain crackers."

List of Ingredients

â—¦ 4 ½ cups finely chopped green bell pepper (about 4 large)
â—¦ ½ cup finely chopped jalapeño pepper (about 4 small)
â—¦ 1 ¼ cups apple cider vinegar
â—¦ 3 tablespoons Ball Low or No-Sugar Needed Pectin
â—¦ 2 cups sugar
â—¦ 1 cup honey


Recipe

Rinse the peppers under cold running water; drain. Remove the stems and seeds. Process the peppers with 1 cup of the apple cider vinegar in a food processor or blender until smooth.

Combine the green bell peppers, jalapeño peppers, and remaining vinegar in a large stainless steel or enameled Dutch oven. Gradually add the pectin. Bring the mixture to a full rolling boil that cannot be stirred down, over high, stirring constantly. Add the sugar and the honey. Return the mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim the foam, if necessary.

Ladle the hot jelly into a hot jar, leaving ¼-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled. Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about six ½-pint jars