Our family enjoys spicy foods and have always enjoyed Hot Pepper Jelly as an appetizer on crackers. Here is a sugar-free version that we enjoy with cream cheese and Wasa Crackers.
Hot Pepper Jelly, THM FP, Keto, Sugar-free, Low-carb
- 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 THMGentle 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. Place jars in a prepared canner of hot, almost boiling water. Bring to a gentle boil for 10 minutes Remove from canner and allow to cool.
- *there is a small packet of calcium along in the Pomona’s Pectin pack to make calcium water.
There are many more sugar-free jam/jellies on my blog and in my cookbook. Here are a few of my favorites.
Black Raspberries have always been a favorite at our house. This Black Raspberry Jelly is so good and best of all it is sugar-free.
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Hot Pepper Jelly, THM FP, Keto, Sugar-free, Low-carb
Ingredients
- 4 1/2 cups red and green peppers, finely chopped
- 2 1/4 cups apple cider vinegar
- 12 jalapenos, remove seeds and membranes if desired
- 4 teaspoons calcium water
- 1 3/4 cups THM Gentle Sweet
- 4 teaspoons Pomona's Pectin
Instructions
-
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 together. 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. Place jars in a prepared canner of hot, almost boiling water. Bring to a gentle boil for 10 minutes Remove from canner and allow to cool.
*there is a small packet of calcium along in the Pomona's Pectin pack to make calcium water.Â
There are more jam/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. Buy it Now!
What is calcium water? It has an asterisk next to it but no explanation anywhere I can find. Sounds good so I might try if my peppers do well.
there is a small packet of calcium along in the Pomona’s Pectin pack to make calcium water.Â
How long does this last if unopened? Can it be stored at room temperature before opening?
I have some for a year or longer. It can be stored at room temp as long as it is not opened.
Do u use the entire package of calcium to mix w the 4 tsp water? My jelly turned out cloudy looking… not clear like your pictures and like the jelly I made w sure jel. Thanks
No, you mix the calcium water like the package instructions tell you. Then you use 4 teaspoons of the prepared water to make your jelly.
Is it possible to can this in pint jars? I’m planning on making it tomorrow. Should I increase the water bath time?
yes, you can process it in pints.
Curious if you think I could just make 1/6 of the recipe to get one jar and it still turn out?
You can try it and let me know how it works.
Made the pepper jelly today and it didn’t solidify. Followed directions exactly. Any suggestions?
I am not sure what to say…mine always gets thick.
How many 8 oz jars does this make?
Also, would it be okay to make the calcium water out of the juice from the peppers instead of water?
I don’t know what to tell you since I have never tried that.
6 jars
Where do you find the pectin? I’ve looked on Amazon & it’s super expensive
often health foods stores will have it.
Can I use low/no sugar sure jell instead of pamonas?
Do you have the nutritional breakdown
Some folks do freeze dough balls. They will mix it and allow it to ferent for 4 hours before freezing.