Peach Jalapeño Pepper Jelly

Name: Peach Jalapeno Pepper Jelly
Ingredients: 2 Cups Peaches, finely chopped/crushed; 1 Cup Green Bell Pepper, finely chopped; 1 Cup Jalapeño peppers, finely chopped; 1 Cup Apple Cider Vinegar; 6 3/4 Cups Sugar; ⅓ Cup Pacific Pectin Mix

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Use our Pacific Pectin Mix to make this spicy peach jalapeño pepper jelly!

Notes

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Final pH: 3.2 Cook To: 65 Brix

Pectin Usage: 2% of total batch weight

Ingredients

2 Cups Peaches, finely chopped/crushed
1 Cup Green Bell Pepper, finely chopped
1 Cup Jalapeño peppers, finely chopped
1 Cup Apple Cider Vinegar
6 3/4 Cups Sugar
⅓ Cup Pacific Pectin Mix

Instructions

Add prepared peaches, peppers and vinegar to 6 or 8 quart pot.
Begin heating on high and stir in Pacific Pectin Mix.
Bring to a low boil for 1 minute.
Stir in half the sugar, bring back to a near boil, and stir in remaining sugar.
Bring to a hard boil (that cannot be stirred down) for 1 minute.
Remove from heat and begin filling jars immediately.
Invert jars (8 oz. or small) for 10 minutes. 8 oz. or larger, invert for 15 minutes. This will help evenly disperse the peppers.

Peach Jalapeño Pepper Jelly

Notes

Ingredients

Instructions

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