Red Pepper Jelly is one of my favorite ways to preserve extra peppers all year long and this recipe includes no white sugar!
Prepare 6 pint jars.
Combine 1/2 teaspoon of calcium powder with 1/2 cup of water. Shake and set aside. You only need 2 teaspoons - put the rest in the refrigerator for another time.
Finely chop peppers and put into a blender. Add 1 cup of apple cider vinegar. Puree.
Put pureed peppers and the remaining 1/3 cup of apple cider vinegar into a large pot. Add only TWO TEASPOONS of the calcium water.
Bring to a boil and simmer covered for about 5 minutes.
Stir pectin powder into 1/2 cup of the honey until the pectin powder is dissolved.
Add the remaining 1 cup of honey. Stir.
Add the pectin-honey mixture into the pot. Bring to a boil. Stir vigorously for 1 to 2 minutes. Return to boil and remove from heat.
Using a funnel, pour into prepared jars.
Recipe from Erin Brighton