Passion Fruit Pepper Jelly

Ever since I decided to make homemade pizza dough, I’ve become increasingly curious about making other things that you’d typically buy in a store.  There’s just nothing like homemade stuff in my book.  One of my biggest areas of interest are jams and jellies.  I tend to collect all types of jams and jellies whenever I travel.  I’ve seen some delicious things, especially in the Caribbean, like starfruit and passion fruit jam!   Pepper jelly has been a perennial favorite of mine, since I was introduced to it by my friend and sorority sister, Paola.  In honor of her, and my obsession with all things passion fruit, I combined the two to make something utterly sublime.  This passion fruit pepper jelly is everything you’d want, and more!  Tangy passion fruit, verdant peppers, a kick of spice, and the perfect amount of sweetness.

NOTE: This recipe was adapted from the Ball® Pepper Jelly Recipe

4 ½ cups finely chopped bell pepper (about 4 large)
½ cup finely chopped and seeded jalapeño peppers (about 4 small)
1 ¼ cups white or cider vinegar
3 Tbsp Ball® RealFruit® Low or No-Sugar Needed Pectin
2 cups sugar
1 cup passion fruit juice
6 (8 oz) canning jars with Lids and Bands

Heat jars and lids in simmering water until ready for use.  Keep them in a gentle simmer, don’t boil!  Set the bands aside.

Finely chop up the bell peppers & jalapeño peppers in a food processor.  Strain the mixture to remove excess liquid.

Add the drained chopped peppers and vinegar in a large saucepan. Gradually stir in the pectin with a whisk. Bring the mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.

Once the mixture has come to full rolling boil, add in the sugar and passion fruit juice and stir to dissolve. Return the mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim off any foam if necessary.

Once the foam has been skimmed, remove the jars from the simmering water and drain.  Ladle the hot jelly into the hot jars, leaving ¼ headspace. Wipe the rim and center the lid on jar. Screw band on and tighten.   Place the sealed jars into a boiling water canner or a large pot lined with a kitchen towel and filled with boiling water.  Ensure that the jars aren’t touching.

Boil the jars for 10 minutes, the remove and cool.  Don’t disturb the jars for 24 hours.

To ensure they sealed properly, press down on the lid.  If it’s done properly, the lid should not flex up and down when the center is pressed.

Refrigerate after opening.