Plum Ginger Pepper Jelly
Everyone is smitten after one taste of this sweet, spicy and oh-so-delicious Plum Ginger Pepper Jelly. It's also super easy and makes a great gift!
Servings: 96 tablespoons
Calories: 47kcal
Ingredients
- 5 ½ cups granulated sugar
- 1 ½ cups finely chopped red bell pepper (1 large or 2 small)
- 1 cup finely chopped and drained fresh plums (about 3 medium-size plums)
- ½ cup finely chopped apple ½ medium size apple
- 1½ tablespoon s finely grated fresh ginger
- 1-2 medium-size jalapeno peppers with the seeds finely chopped
- 1 ⅓ cups apple cider vinegar
- ½ teaspoon butter
- 2 tablespoons fresh lemon juice
- 3 ounces liquid pectin 1 packet - I use Certo
Instructions
- Combine the sugar, chopped bell pepper, finely chopped and drained plums, diced apple, ginger, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
- Bring the mixture to a boil and boil for 10 minutes, stirring frequently. After it’s cooked for 10 minutes, take a spoonful and allow the mixture to cool a bit. Taste and add additional jalapeño if you want more heat.
- Add the fresh lemon juice and pectin and return the mixture to a vigorous boil. Boil for 1 minute, stirring continuously.
- Remove from heat and ladle into clean jars (sterile jars if you’re using the hot water bath canning method).
- Cover jars and allow to sit for 24 hours at room temperature if you’re going to refrigerate or freeze the jam. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.
- If using the hot water canning method proceed with this after step 4 above.
Notes
See Café Tips above in the post for further details and tips.
Makes 6 cups of jelly.
Nutrition
Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg
