Ingredients:

  • 3 cups (450g) Red Bell Peppers, finely minced
  • 0.25 cup (40g) Habanero peppers, seeded and minced
  • 1.5 cups (355ml) Apple Cider Vinegar (5% acidity)
  • 2 tsp (6g) Low-Methoxyl Pectin powder

Instructions:

  1. Place de-seeded and chopped red bell peppers, jalapeños, and habaneros into a food processor. Pulse until you reach a uniform, fine mince without pureeing.
  2. Transfer the minced peppers and their juices into a large non-reactive stainless steel or enamel saucepan.
  3. Stir the apple cider vinegar, white vinegar, and calcium water into the pepper mixture.
  4. In a separate small bowl, thoroughly whisk the low-methoxyl pectin powder into the granular sweetener blend to prevent clumping.
  5. Bring the pepper and vinegar mixture to a full rolling boil over medium-high heat.
  6. Add the sweetener-pectin mixture to the boiling liquid. Stir vigorously for 1-2 minutes while boiling to ensure the pectin is fully dissolved and activated.
  7. Remove from heat. Ladle the jelly into sterilized canning jars, leaving 1/4 inch of headspace, and process in a water bath canner for shelf stability or refrigerate once cooled.