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Sugar Free Red Pepper Jelly

Red Pepper Jelly is one of my favorite ways to preserve extra peppers all year long and this recipe includes no white sugar! 

Course Canning and Preserving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 180 tablespoons
Calories 10 kcal
Author Erin Brighton

Ingredients

  • 2 lbs red peppers about 1 1/2 cups, chopped
  • 1 1/3 c apple cider vinegar
  • 1 1/2 c honey
  • 1 1/2 t Pomona pectin powder
  • 1/2 t calcium powder to make the calcium water
  • 2 t calcium water

Instructions

  1. Prepare 6 pint jars.

  2. 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.

  3. Finely chop peppers and put into a blender. Add 1 cup of apple cider vinegar. Puree.

  4. 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.

  5. Bring to a boil and simmer covered for about 5 minutes.

  6. Stir pectin powder into 1/2 cup of the honey until the pectin powder is dissolved.

  7. Add the remaining 1 cup of honey. Stir.

  8. 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.

  9. Using a funnel, pour into prepared jars.