1/2 a red bell pepper, minced
1 red chili, minced
1 lemon (zest and juice only)
3/4 cup water
1/4 cup apple cider vinegar
1 1/4 cups sugar
Peel or cut the rind off of two oranges. Slice the rind into thin strips.
Remove and discard the peel and the most of the white membrane from the rest of the oranges. Cut the oranges into sections, then into quarters.
Pour the water and apple cider vinegar into a pot and turn on the heat to medium high. Toss in the chopped chilies, peppers, sliced orange rind, lemon zest and lemon juice into the pot.
As soon as the mixture starts to boil, reduce the heat to medium, then add the cut orange sections and sugar.
Allow the mixture to simmer, stirring occasionally and scraping the bottom of the pan to keep it from burning.
As soon as it starts to thicken up, turn down the heat to low.
Test the consistency of the jelly by setting aside about half a teaspoon and allowing it to cool.
If the jelly is still runny, let it simmer a bit longer and keep testing every 5 minutes or so.
Once you are happy with the consistency, put the sauce into a jar (or jars). Let it cool completely.
3 cups red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
1/4 cup jalapeño pepper, finely chopped
1 cup apple cider vinegar
1 (1.75 ounce ) package SURE-JELL powder pectin*
5 cups white sugar
Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer’s instructions. Begin heating your water in a hot water canner for processing.
Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a boil and boil for one minute. Remove from the heat and skim off any foam.
Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
Remove the jars and allow them to cool completely.
1½ cup finely chopped and seeded Red Bell Pepper
1 cup finely chopped and seeded Yellow Bell Pepper
1¼ cup finely chopped and seeded Green Bell pepper
¼ cup finely chopped and seeded Jalapeño
1 cup Apple Cider Vinegar
1.75oz package powdered pectin
5 cups sugar
6 8oz canning jars
Sterilize six 8oz canning jars and lids in boiling water.
Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
Stir constantly. Bring to a rolling boil. Remove from heat.
Add sugar and place back on high heat. Return to a rolling boil for one minute.
Remove from heat. Skim off any foam from top.
Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes, Remove from heat.
When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
4 ounces blanched almond flour (not almond meal), about 1 cup
4 ounces large eggs, about 2 large eggs
1 ounce honey, around 1 tablespoon
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, honey, and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about ¼ cup of batter at a time into a paper lined muffin pan
Bake at 350°F for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
You can change it up by using different flavor combinations including: date walnut, lemon poppyseed, dried cranberries with white chocolate chips, cinnamon raisin, and orange dark chocolate chip.