|My scribbled recipe that I refined as I worked.|
He picked all the good peppers and brought them inside, we had so many that they overflowed the cake container I put them into. Unfortunately this recipe only used four big ancho peppers and four small jalapeños, but I made another batch later to use up another eight peppers.
This was my first low-sugar pectin recipe. After tasting it, going the low-sugar route is totally my preference since it's not as tooth-achingly sweet as when you use regular pectin, which needs a lot of sugar to gel up.
InspirationBall canning pepper jelly
You Grow Girl zippy mixed pepper and lime jelly
- 4 big, non-spicy peppers, about 2 cups chopped (I used Ancho San Martin since that's what we grew but standard bell peppers would be fine too.)
- 1/4 c chopped onion
- 4 spicy peppers, chopped (I used jalapeños)
- 1 c cider vinegar
- 1/2 cup lime juice (2 limes)
- 1 c sugar
- 1/2 c honey
- 1 1/2 tablespoons low-sugar pectin
|Chopped peppers and onions.|
|Vintage citrus juicer and limes.|
Add the chopped peppers and onions to a large sauce pan and add cider vinegar and lime juice. Add pectin and bring to a full rolling boil over high heat, stirring constantly. Add sugar and honey and return to fill boil. Boil hard for 3 minutes, stirring constantly. Remove from heat. Skim off any foam if necessary.