I was inspired by a recipe on the back of the Heinz Apple Cider Vinegar bottles….a little looking at what had been harvested and I knew I wanted a batch for winter!
Pepper jelly is a favorite of mine, especially paired with cream cheese and crackers….
Four Pepper Jelly
- 1 yellow bell pepper, seeded and finely chopped
- 1 orange bell pepper, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- ¼ cup jalapeño, seeded and diced (1-2 peppers)
- ½ + 2 Tbsp cup apple cider vinegar (5% acidity)
- 1½ Tbsp Ball® Real Fruit™ Classic Pectin
- 1 cup granulated sugar
- ½ cup pure maple syrup
Wash canning jars, with bands and new lids, in hot, soapy water. Rinse well, and drain on a clean kitchen towel. Bring a large pot of water to boil, take off stove, add in clean jars and keep covered.
Fill canning pot halfway with water, bring to a near boil, then let simmer.
Measure bell peppers out, for about 2¼ cups.
Combine peppers and vinegar in a large saucepan, stir in pectin. Bring to full rolling boil over high heat (a boil that doesn’t stop when stirring). Stir in sugar and maple syrup quickly, return to a full rolling boil, cook for 3 minutes after it returns to the boil.
Drain jars using tongs, place on a clean kitchen towel. Ladle the hot jam into the bars, using a sterilized canning funnel. Leave a ¼” headspace.
Dip a clean paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.
Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the other pot that held the jars. Bring to a rolling boil, covered, process for 10 minutes. Turn off the heat, carefully remove jars, placing on a clean dry kitchen towel to cool.
Once cooled, check again that seals are down (you should hear the Ping! as each one seals). Gently remove bands (wash, dry and store for your next project. While they look nicer on, if they have water inside from processing, they can rust. If you are giving away your canned items, you can always slip one back on), note on jar or lid what is in jar with a date. Store in a dry/cool/dark area and use within a year.
As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately!!!!!! (I have only ever lost one jar in all my canning, so don’t fret!) If you are using a different brand of pectin, be sure to read their directions and to follow them.
Makes about 6 4-ounce jars
For best results: Wear disposable gloves while seeding hot peppers.