Easy red pepper jelly with pops of garlic for the perfect savory and sweet canning recipe
- 1 cup minced red bell pepper
- 1/4 cup deveined and minced jalapenos (or pepper of your choice)
- 5 cloves finely chopped garlic
- 1 1/3 cups vinegar
- 2 1/3 cups sugar or 1 ½ cups honey (I use raw organic evaporated cane juice)
- 1 ½ teaspoons pectin powder (I only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.)
- 2 teaspoons calcium water (comes with One 1 oz Pomona’s Universal Pectin)
- Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.
- Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.
- Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.
- Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.
- Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.
Keywords: red pepper jelly