Low Sugar Hot Pepper Jelly

Hot pepper jelly is an absolute taste sensation when paired with cream cheese.  I make a few versions that are sure to please any palate.  It is a good way to use up excess hot peppers from the garden.  It's also one of those products that immediately says homemade because aside of the specialty food shops, hot pepper jelly is seldom found in the grocery stores.

This year I made a low sugar hot pepper jelly for the holiday season feature red and green flecks for festive entertaining.  We are not huge fans of sugar but for hot pepper jelly you need just enough sugar to tame the heat.  I use Pomona's pectin which is a low methyoxy pectin that uses calcium water for the gel rather than sugar so the amount of sugar in a recipe can be greatly reduced.  Other pectins (eg. Certo, SureJel) cannot be substituted in this recipe.  This jelly is well worth the extra effort.  It is beyond delightful, a sure crowd pleaser!

Low Sugar Hot Pepper Jelly
recipe by:  Garden Gnome

1 c finely chopped sweet red peppers
⅓ c finely chopped jalapeño peppers
1⅓ c white vinegar
2⅓ c organic granulated sugar
1½ tsp Pomona's pectin
2 tsp calcium water

Bring the peppers, vinegar and calcium water to a boil then reduce heat and simmer 5 minutes.  Mix the pectin in ½ c of the sugar.  Stir the pectin mixture into the pepper mixture stirring well until dissolved.  Stir in the rest of the sugar.  Return to a boil.  Ladle into hot jars leaving ¼-inch headspace.  Adjust two piece metal snap lids (or Tattler reusable lids or glass inserts).  Screw bands on jars (adjust accordingly if not using metal snap lids).  Process for 250 ml for 10 minutes in BWB canner at altitudes up to 1,000 feet above sea level.  At higher altitudes refer to altitude adjustment chart on Canning FYI page.  Remove from canner.  Adjust bands if using Tattler or glass inserts.  Allow to cool 24 hours.  Remove bands and test for seal.  Wash and dry bands and jars.  Label and store.

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