WebHot Cherry Pepper Jelly - Life, Love, and Good Food . 6 days ago lifeloveandgoodfood.com Show details . 494 Show detail Preview View more Show detail …
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Prepare 6 small jars with lids. If canning the jelly, follow your favorite process/directions and sterilize the jars and lids. Remove the stems and ribs from the bell peppers and discard. Finely chop the peppers and add them to a deep, medium saucepan. Cut the cherry peppers in half and remove most of the seeds.
Add 1 cup water to crushed cherries. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.). Toss pits, pulp, and peels. Measure 3 1/2 cups juice into large pot. Add pectin and stir. Place on high heat and stir constantly.
Cut the cherry peppers in half and remove most of the seeds. Chop into a fine dice and add to the pan with the bell peppers. (Take care when cleaning and chopping hot peppers. Wear gloves and/or be sure to wash your hands very well in warm soapy water, a couple of times. Do not touch your eyes!) Add the vinegar and water to the saucepan.
This easy and delicious keto and low-carb jam really hits the sweet spot! 1 cup fresh berries of your choice (I used 1/4 cup each, strawberries, blackberries, raspberries, & blueberries) preferred sweetener, optional (equivalent to 1-2 tablespoons sugar or to taste) Place berries and sweetener in a small pot over medium-high heat.