Plum Ginger Pepper Jelly

In a large, heavy pot, combine sugar, bell pepper, plums, apple, ginger, jalapeño peppers, vinegar, and butter. Stir to mix.

Bring the mixture to a boil and boil for 10 minutes, stirring frequently. Taste and adjust the heat with additional jalapeño, if desired.

Add lemon juice and pectin, return to a vigorous boil, and boil for 1 minute, stirring continuously.

Ladle the jelly into jars, cover, and let sit for 24 hours at room temperature to set. Refrigerate or freeze after setting.

Prep Time: 20 minutes | Cooking Time: 11 minutes | Total Time: 31 minutes + setting time