Pepper Jelly

​     I'm using the base of Ball's Pepper Jelly Recipe and adding a bit of variation in hot peppers.  I think this has just the right amount of "kick."  Try this delightful jelly. It's easy to make & even easier to eat.  A great use for all your Summer garden produce.   Enjoy! Diane ​

Pepper Jelly 
yield: about 6 half-pint jars
​
Ingredients

• 4-1/2 cups finely diced green, red, orange or yellow bell pepper or a combination (about 4 large)
• 1/2 cup finely diced hot peppers; 1 Anaheim green chile, 1 poblano pepper, 2 jalapeño peppers.
• 1-1/4 cups cider vinegar (5% acidity)
• 3 Tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
• 2 cups sugar
• 1 cup honey

Directions: 

1. Prepare boiling water canner or Steam Canner. Heat jars in simmering water until ready for use. Do not boil.  Have clean lids and bands at the ready. 
2. Combine bell peppers, hot peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
3. Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
4. Ladle hot jelly into hot jars, leaving 1/4" headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. 
5. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.

Notes: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.  
Recipe Adapted from: Ball Fresh Preserving 
Photos by: Canning and Cooking at Home