Ingredients:

  • 3 cups red bell peppers, very finely minced (approx. 3 large peppers)
  • 1 cup fresh jalapeños, finely minced
  • 1.5 cups apple cider vinegar (5% acidity)
  • 1.5 cups monk fruit sweetener (1:1 sugar replacement blend)
  • 4 tsp low-methoxyl pectin powder
  • 4 tsp calcium water
  • 0.5 tsp sea salt
  • 1 tsp red pepper flakes

Instructions:

  1. Mince 3 cups red bell peppers and 1 cup fresh jalapeños in a food processor. Note: Use short pulses to avoid creating a liquid purée; we want distinct tiny pieces for texture.
  2. Combine the minced peppers, 1.5 cups apple cider vinegar, 0.5 tsp sea salt, and 4 tsp calcium water in a large non reactive pot. Simmer over medium heat until the aroma softens and the peppers appear translucent.
  3. Whisk 4 tsp low methoxyl pectin and 1.5 cups monk fruit sweetener in a small bowl. Note: Dispersion is key here; if pectin hits the liquid alone, it creates pectin pearls that never dissolve.
  4. Stir the dry mixture into the simmering pot and increase heat to high. Bring to a full rolling boil that cannot be stirred down.
  5. Maintain the boil for exactly 1-2 minutes while stirring vigorously. Note: This specific window ensures the pectin chains are fully hydrated and activated.
  6. Incorporate 1 tsp red pepper flakes during the last 30 seconds of boiling. The color should be deep and glassy.
  7. Remove the pot from the heat source immediately. Let the jelly sit for 5 minutes without disturbing it.
  8. Stir the mixture gently every 60 seconds during this cooling phase. Observe the peppers staying suspended rather than floating to the top.
  9. Ladle the hot liquid into sterilized jars, leaving a 1/4 inch headspace. Note: This gap allows for a vacuum seal to form as the air cools.
  10. Wipe the rims clean and secure the lids. Allow to set undisturbed for 12-24 hours at room temperature before testing the gel strength.