WebBring the mixture up to a boil, stirring frequently. When the mixture comes to a boil, cover, reduce the heat and simmer for 15 minutes, stirring occasionally. Remove the …
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WebLow Carb Jelly Print Prep time 2 mins Total time 2 mins Author: Maria Emmerich Serves: 12 Ingredients 1 cup water 1 tea bag …
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Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars for 10 minutes. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. You can also watch a tutorial video of how to can hot pepper jelly!
Cover the pot with a lid and bring to a boil. Boil for 10 minutes, then remove jars to cool on your counter overnight to thicken. Can be stored in a cool, dry place for up to one year. This pepper jelly can be stored in a jar in the fridge for up to ~1 week, no canning required.
Add chopped peppers and vinegar to a pot. Gradually stir in liquid pectin. Bring to a full rolling boil (this activates the pectin), and add honey and sugar. Boil. Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars for 10 minutes.
You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper). Or, for a kid-friendly version, use only green bell peppers.