SWEET AND SPICY JELLY RECIPES

Steps:

• Fill a large stock pot or canning pot 2/3 full with water; place a rack of some sort in the bottom and place over medium-high heat. Wash/sterilize your jars and submerge in water bath as it heats. The pot should be just about boiling by the time the jam is ready to go. Keep jars in hot (not boiling) water until ready to use.To prepare peppers, remove stems and seeds and chop finely. You can vary the proportion of sweet and spicy peppers, or even use entirely sweet peppers, as long as you have a total of 1 1/2 cups of finely chopped pepper.In a bowl, whisk together 1/2 cup sugar and pectin until evenly incorporated.Combine peppers and cider vinegar in a heavy saucepan set over medium heat. Cover and simmer, stirring occasionally, for 10 minutes to soften the peppers. Add calcium water and increase heat to medium-high; bring to a full rolling boil, then whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil.Stir in remaining 2 cups of sugar and return to a full boil.Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Steps:

• Pulse 4 coarsely chopped red bell peppers and 2 coarsely chopped red chiles (such as Fresno) in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add 3 cups sugar and 1 1/2 cups apple cider vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by twothirds, about 1 hour.
• Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.