Sweet Heat Pepper Jelly - cooking recipe

Ingredients

2 cups unsweetened apple juice
1 scotch bonnet pepper, seeded and minced (or habanero)
1 tabasco hot pepper, minced
2 tablespoons white wine vinegar
2 teaspoons calcium water (in the Pomona's Pectin box)
2/3 cup sugar
2 teaspoons pomona's pectin

Preparation

Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.
Add the lemon juice and calcium water to the pot and bring to a boil.
Whisk together the sugar and pectin and add to the boiling mixture, stirring well.
Cook 1 minute, stirring constantly.
Process 10 minutes in a waterbath or store in the fridge up to 1 month.