Southern Bread Blog

I canned some jalapeno jelly today and had to make it low carb because of my diet. Here’s the rub:

-3/4 pound of de-seeded jalapenos
-2 cups of apple cider vinegar
-1 cup of splenda
-1/2 cup of honey
-2 tsp of pomonas pectin
-2 tsp calcium water (from the pomonas box)

Instructions: Prep the jalapenos and dump them in the blender. Pour in a cup of apple cider vinegar. Puree’ until it’s thoroughly liquified. Pour the puree’, the other cup of cider vinegar, 1 cup of Splenda, and 2 teaspoons of calcium water into a large saucepan and boil for 10 minutes. At the 10 minute mark, stir the pectin into a 1/2 cup of honey and pour in. Stir vigorously. Boil for another minute then turn off the heat. Ladle into hot jars and can in a water bath for 10 minutes.

This jelly is based off the one in the Ball blue book. It’s good, although it has a very vinegary twang to it. I plan on playing around with it to adjust the taste to how i want it.