Arkansas Pepper Jelly

Hot pepper jelly is truly a tangy, fiery Arkansas favorite! We put it on everything from deer tacos to egg rolls! Roll up your sleeves because the work is worth the effort with this scrumptious condiment!

4.50 cups Finely chopped green, red, or yellow bell pepper or a combination of both.

½ cup Finely chopped jalapeno peppers

1 ¼ cups Cider vinegar

3 tbsp Ball Real fruit low or no sugar needed pectin

2 cups Sugar

1 cup Honey

6 Jelly Jars and lids

PREPARE boiling water canner.

Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE

Bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.

Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jelly into hot jars, leaving ¼ head space. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.

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Arkansas Pepper Jelly