Sweet & Spicy Pepper Jelly

Name: Sweet & Spicy Pepper Jelly
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3-4 3-4 sweet bell peppers; 4-6 4-6 spicy peppers; 1 ½ 1 ½ cups cider vinegar; 2 ½ 2 ½ cups granulated sugar, divided; 2 2 teaspoons Pomona’s Universal Pectin; 2 2 teaspoons calcium water*

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Cook Time
mins
Total Time
45 mins
Course
Condiments
Cuisine
American

Sweet & Spicy Pepper Jelly

Iris Warren

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Hot pepper jelly is a delicious enigma: the perfect balance of sweetness and spice. Adjust the mix of sweet and hot peppers to your liking.

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Ingredients

3-4 3-4 sweet bell peppers seeded and finely chopped (about 1 cup chopped)
4-6 4-6 spicy peppers seeded and finely chopped (about 1/2 cup chopped)
1 ½ 1 ½ cups cider vinegar 5% acidity
2 ½ 2 ½ cups granulated sugar, divided
2 2 teaspoons Pomona’s Universal Pectin
2 2 teaspoons calcium water*

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Instructions

Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use.
To prepare peppers, remove stems and seeds and chop finely. You can vary the proportion of sweet and spicy peppers, or even use entirely sweet peppers, as long as you have a total of 1 1/2 cups of finely chopped pepper.
In a bowl, whisk together 1/2 cup sugar and pectin until evenly incorporated.
Combine peppers and cider vinegar in a heavy saucepan set over medium heat. Cover and simmer, stirring occasionally, for 10 minutes to soften the peppers.
Add calcium water and increase heat to medium-high; bring to a full rolling boil, then whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil.
Stir in remaining 2 cups of sugar and return to a full boil.
Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.