Ingredients

The following ingredients have 4 Servings
  • 2 pounds jalapeño ((for more heat add a few habanero peppers to the mix))
  • 1 1/2 pounds red bell peppers ((or orange) stems, seeds, and ribs removed)
  • 1 1/2 cups apple cider vinegar
  • 2 cups honey (divided)
  • 1 tablespoon calcium water
  • 1 tablespoon Pomona’s Pectin*

Instruction

  • Prepare a boiling water bath canner and 6 half-pint/250 ml jars.
  • Fit your food processor with its metal chopping blade. Wearing rubber or latex gloves, trim the tops off the jalapeños and put them in the bowl of the processor (depending on the size of your processor, you may need to work in batches).
  • Pulse the peppers until they are chopped into fine bits and put them in a large, non-reactive pot. Repeat with the bell peppers.
  • Add the vinegar, 1 1/2 cups/510 g honey, and calcium water to the pot, place it over high heat, and bring to a boil.
  • Cook at a rolling boil for 5 - 6 minutes, stirring regularly. While the jam cooks, mash the pectin powder into the remaining 1/2 cup/170 g honey.
  • After the initial cooking time is up, stir the pectin into the boiling jam. Boil for an addition 1 - 2 minutes, until the jam visibly begins to set.
  • Remove the pot from the heat and funnel the finished jam into the prepared jars, leaving 1/2 inch/12 mm of headspace.
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.