Pepper jelly is an old-fashioned treat that you can make today! It has a sweet and sour flavor, with an option for adding a kick of spice. This recipe makes six 4oz jars or three 8oz (half pint) jars.
Prepare your boiling water canner for a water bath method. Put the canning rack at the bottom of a large pot and heat the jars in simmering water until it’s time to use them. Wash the lids in warm soapy water and set aside until ready for use.
Mix the calcium water as per Pomona’s Pectin instructions.
Measure the finely chopped peppers into a saucepan.
Add the vinegar to the saucepan, then bring the peppers and vinegar to a boil and simmer covered for 5 minutes.
Turn off the heat, add 2 teaspoons of calcium water, and mix well.
Measure ½ cup of the sugar (or ½ cup of honey if using) into a bowl. Thoroughly mix the pectin powder into the ½ cup of sweetener. Set aside.
Return the pepper mixture to the heat and bring to a full boil. Add the pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
Add the remaining sugar or honey to the pepper mixture once the pectin is dissolved. Stir well and return to a full boil. Once the jelly returns to a full boil, remove it from the heat.
Use a jar lifter to place the jars onto a wooden cutting board or kitchen towel and ladle the hot jelly into a canning funnel to pour the jam into the prepared jars. Leave about 1/4 inch of headspace and remove any air bubbles.
Wipe the rims of the jam jars and center a lid onto each jar and apply the band, adjusting to fingertip tight. Place the filled jars into the boiling water canner, making sure there is 1-2 inches of water covering the jars.
Process the jars in a boiling water bath for 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Turn off the heat, remove the pot lid, and let the jars sit inside for 5 minutes.
Use a jar lifter to remove the hot jars and let them cool for 12 to 24 hours. Check to make sure the lids are all sealed, they should not flex when the center is pressed.
Notes
Pomona’s Pectin comes with 2 packets, the smaller one with calcium powder is needed to make the calcium solution with water. The larger packet has pectin powder that is added to the sugar while making this jelly.
Any color or type of peppers can be used for this recipe, mild or hot, or a combination of the two. It’s important to not use more than the stated 1 1/3 cup of peppers, however, to keep the right acidity for canning.
Apple cider vinegar can be substituted for white vinegar as long as it has 5% acidity.