As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by ...

Add the liquid pectin and continue to ... use 2-3 habanero peppers instead of jalapeno peppers. Ghost peppers will also work. This recipe for hot pepper jelly is considered a fruit jelly, because ...

If you’ve ever made jam or jelly at home, you know most recipes ... to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum.

then stir in the pectin. Pop in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch at the top. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.