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Cranberry Strawberry Jalapeño Pepper Jelly
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Notes
Note: Strawberries tend to generate excessive foam. If desired, add Pacific Food Grade Antifoam to the fruit before adding the pectin to reduce foam (before step 2).
Remember Your Keys To Success
Final pH: 3.3 - 3.5 Cook To: 65 Brix
Ingredients
- 1 Cup Cranberries, finely chopped/pulsed in food processor
- 1 Cup Green Bell Pepper, finely chopped/pulsed in food processor
- 1 Cup Jalapeño Peppers, finely chopped/pulsed in food processor
- 1 Cup Strawberries, crushed
- 1 Cup Apple Cider Vinegar
- 7 Cups Sugar
- 1/3 Cup Pacific Pectin Mix
- Antifoam as needed
Instructions
- Add prepared fruit, peppers, cranberries and vinegar to 6 quart or larger pot.
- Heat to 140F and add pectin (and defoamer if needed).
- Bring mixture to a boil and boil for 30 seconds.
- Stir in half the required sugar, bring back to a boil then add remaining sugar.
- Bring back to a boil and heat to 219°F.
- When temperature is reached, ladle into jars and seal.
- Invert jars for 3 minutes, then turn jars upright and let cool.
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