Slab & Gummy Mold Jelly Candies
Make these delicious slab and gummy mold jellies using Pacific Pectin’s HM-100 Pectin!
Pineapple Pepper Jelly
Parameters: Brix – 65-66 pH – 3.10-3.20 Yield: Nine 8oz. Jars
Peach Jalapeño Pepper Jelly
Use our Pacific Pectin Mix to make this spicy peach jalapeño pepper jelly!
Peach Amaretto Jam
Parameters Brix: 64-65, pH: 3.0-3.1 Yield: 4.5 Pints Note: Peaches tend to generate excessive foam. If desired, add Pacific Food Grade Antifoam to the fruit before adding the pectin to reduce foam.