1/4cupdeveined and minced jalapenosor pepper of your choice
5clovesfinely chopped garlic
2 1/3cupssugar or 1 ½ cups honeyI use raw organic evaporated cane juice
1 ½teaspoonspectin powderI only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.
2teaspoonscalcium watercomes 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.