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Any peppers can be used in pepper jelly. If you want low heat, you can use jalapenos. If you want high heat, use Scotch bonnets or ghost chillies.

You can skip the sugar, but it will be difficult. Sugar helps in the jelling process by thickening the juice used to make the jelly.

With pepper jelly, you will still want to use some sort of sweetener; without a sweetener, it will be very bland, perhaps even bitter.

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12y ago

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