Keto Jalapeno Pepper Jelly

Set canning rack in large pot, place 6 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

Make sure to use a combination of different sweeteners. The jelly tends to crystalize if you don’t. Don’t forget the butter, It keeps the jelly from foaming!

Whisk ¼ cup Bocha Sweet and Sure-Jell together in bowl; set aside. Seed and devein half your peppers. Place in Food processor with unseeded peppers and pulse 10-12 times till peppers are finely chopped. Transfer peppers to Dutch oven and stir in water. Cover and cook over medium heat until peppers have softened, 10 to 15 minutes. Uncover and simmer until water has evaporated, about 1 minute.

Add vinegar and Sure-Jell mixture and bring to boil, whisking constantly. Add remaining 4 cups sweetener with butter and bring to vigorous boil, whisking constantly. Once boiling, cook for 1 minute, whisking constantly. Remove pot from heat and skim foam from surface using large spoon if necessary.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jelly into hot jars, leaving ¼ inch headspace.

Let jelly cool to room temperature, cover, and refrigerate until set, 12 to 24 hours. Stir to redistribute peppers before serving. (Jelly can be refrigerated for up to 4 months.)