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Hot Pepper Jelly, THM FP, Keto, Sugar-free, Low-carb

Author Glenda Groff


  • 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


  1. 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.