Our family enjoys spicy foods and we always enjoyed Hot Pepper Jelly as an appetizer on crackers. Here is a sugar-free version that we enjoy.
- 4½ cups red and green bell peppers, finely chopped
- 2 ¼ cups apple cider vinegar
- 12 jalapenos, removing seeds and membranes if desired
- 4 teaspoons calcium water*
- 1 ¾ cup Sweet Mix or Gentle Sweet
- 4 teaspoon Pomona’s Pectin
Wash the peppers and chop off the ends. Remove the seeds and membranes. Finely chop peppers in a food processor. Drain the peppers for 5 minutes. Mix pectin and sweeteners and set aside. Place the peppers and vinegar in a kettle. Bring to a boil. Add calcium water and stir well. Whisk in the pectin/sugar mixture. Bring to a rolling boil for 2 minutes. Ladle into 8 ounce jars. Wipe jars clean and add lids and rings. Seal.
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**To be sure of seal, hot water bath for 5 minutes.
There are 8 jelly recipes and over 500 recipes in the spiral bound Around the Family Table CookBook. This book has many family friendly, economical recipes inspired by my 5+ years with the THM lifestyle. Included are many sourdough, preserving, delicious cheesecakes, grilling, main dishes, and much more. All are sugar-free and label with fuel type.