Pepper Jelly with Sugar or Honey is a low-sugar or low-honey cooked hot pepper jelly made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.
Yield: 3 to 4 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 Sugar or Honey Ingredients
1 cup seeded, finely chopped bell peppers
1/3 cup seeded, finely chopped jalapeno peppers (leave seeds in for more heat)
1 1/3 cups vinegar standardized to 5% acidity
2 teaspoons calcium water
1½ cups honey or 2 1/3 cups sugar, divided
1½ teaspoons Pomona’s pectin powder
Pepper Jelly with Sugar or Honey 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. Wash, seed, and finely chop bell peppers. Then measure into sauce pan.
3. Wash, seed (if desired), and finely chop jalapeno peppers. Then measure and add to sauce pan.
4. Measure vinegar into sauce pan.
5. Bring peppers and vinegar to a boil and simmer covered for 5 minutes.
6. Turn off heat, add calcium water, and mix well.
7. Measure ½ cup of the sugar or ½ cup of the room temperature honey into a bowl. Thoroughly mix pectin powder into the ½ cup of sweetener. Set aside.
8. Return pepper mixture to the heat and bring to a full boil. Add pectin-sweetener, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
9. Add remaining sugar or honey once pectin is dissolved. Stir well and return to a full boil. Once the jam returns to a full boil, remove it from the heat.
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 once opened.
Options: It is fine to vary the ratio of finely chopped bell peppers and jalapeno peppers as long as you don’t exceed a total of 1 1/3 cups of finely chopped peppers.
It is fine to use peppers other than jalapenos for the hot peppers.
Use white vinegar, apple cider vinegar, or wine vinegar, as long as it is standardized to 5% acidity.
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.