Pepper Jelly with Agave and Stevia

Pepper jelly in jar and on crackersThis Pepper Jelly is a cooked jelly made with agave, stevia concentrate, and Pomona’s Pectin. It was adapted by Jo-Ann Monconduit, creator of Jo’s Jellies, from the original Pomona’s Pepper Jelly recipe made with sugar or honey.

Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Pepper Jelly with Agave and Stevia Ingredients

2 cups seeded, finely chopped bell peppers
2/3 cup seeded, finely chopped jalapeno peppers
2 2/3 cups apple cider vinegar standardized to 5% acidity
4 teaspoons calcium water
2 cups agave, divided
3 teaspoons Pomona’s pectin powder
½ teaspoon stevia concentrate
green food coloring (optional – see Note below)

Pepper Jelly with Agave and Stevia Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure prepared peppers and vinegar into sauce pan.

3. Cover and bring mixture to a boil. Simmer covered for 5 minutes.

4. Measure ½ cup agave into a bowl. Thoroughly mix pectin powder into agave. Set aside.

5. After simmering for 5 minutes, remove pepper and vinegar mixture from the heat.

6. Add calcium water to pepper mixture, and mix well.

7. Return pepper mixture to the heat and bring to a full boil. Add pectin-agave mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.

8. Add remaining 1½ cups of agave and stevia concentrate once pectin is dissolved. Stir well and return to a boil. Once the jam returns to a full boil, remove it from the heat.

9. Add food coloring if using and stir to blend. (See Note below for additional details.)

10. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks in the refrigerator once opened.

Note about peppers: For a hotter jelly, you can increase the diced jalapenos, but be sure to decrease the bell peppers by the same amount. Do not exceed 2 2/3 cups chopped peppers.

Note about vinegar: It is okay to use any type of vinegar you like as long as it is standardized to 5% acidity. Jo-Ann has made this with both distilled white vinegar and apple cider vinegar. She thinks the apple cider vinegar improves the taste. Please don’t use homemade vinegar as it is not standardized to 5% acidity, which is necessary for safe water bath canning.

Note about food coloring: Jo-Ann says, “If I were making this only for myself, I wouldn’t add any coloring, but for sale, it looks better green.” If using regular food coloring from the grocery store, add about 5 drops to a batch after the jelly is removed from the heat and stir well. You can vary the amount based on how “green” you want your jelly to look. Start with a few drops, put a tablespoon of jelly onto a white plate and see if you like the color. If using the concentrated food coloring used by professional cake decorators, dip a toothpick into the coloring, add it to the jelly, stir well, check the color on a white plate, and add more color until it’s what you like.

Jo-Ann with customers at the farmers' market

Jo-Ann explaining to several customers the ingredients in her Caramel Apple Jam and the various ways to use it . Putting it in puff pastry tarts is one of her favorites.


Original Pomona’s Pepper Jelly with Sugar or Honey is here.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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2 thoughts on “Pepper Jelly with Agave and Stevia

  1. Do you have a Red Pepper Jelly recipe with hot peppers (including tiny bits of red pepper in the jelly) that uses Stevia only and not Agave? I would appreciate a copy please.

    • Hello Mae,
      We sure do! HERE is our other recipe, you can just convert the recipe to use stevia instead of sugar (according to the stevia package conversions).

      Happy jamming!

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