- 2 cups jalapeño/red bell pepper/1 small habañero
- 1/2 cup cider vinegar
- 1/2 cup water
- juice and zest of one lime
- 3 cups sugar, divided
- 1 box Sure-Jell Less or No Sugar Needed Pectin
- canning jars (for me, this made five half-pints)
Fill canning pot with water and bring to a boil with jars inside. Heat lids and bands in smaller pot. Keep jars and lids hot as you prepare the jelly.
Wash, seed and finely chop peppers (I use the food processor).
Mix peppers, vinegar, lime juice and zest, and water in a saucepan.
Mix packet of pectin powder with ¼ cup of the sugar, add to pepper mixture and stir well. Bring mixture to a full boil – stir constantly.
Stir in remaining sugar. Return to boil, let boil, stirring constantly, for 1 minute. Remove from heat. Skim off any foam with a metal spoon.
Immediately ladle liquid jelly into jars, leaving ¼ inch headspace. Wipe jar rim and threads and put lid in place, screwing band tightly. Place jars in canner, with water 1-2 inches over the top of the jars, bring to a boil and process for 10 minutes.
Immediately remove jars from water and place upright on a towel to cool.