Pepper Jelly

Notes

To prepare peppers, cut them in half and discard seeds and stems. Then, cut into small pieces or chop with a food processor.
Note: Many combinations of peppers produce different colors, flavors, and heat. A typical combination is 2 1/2 Cups prepared bell peppers and 1/2 Cup prepared jalapeño pepper. A few drops of food coloring may be added if a deeper color is desired.

Remember Your Keys to Success

Final pH: 3.2 Cook To: 65 Brix

Pectin Usage: 2% of total batch weight

Ingredients

3 Cups Peppers (prepared*)
7 1/2 Cups Sugar
4 1/2 fl. oz. Water
1 3/4 Cups Cider Vinegar
1/3 Cup Pacific Pectin Mix

Instructions

Combine water and vinegar.
Stir in Pacific Pectin Mix and heat to boiling.
As soon as boiling begins, add peppers.
Bring back to a boil.
Add half of required sugar, bring back to a boil then add remaining sugar.
Continue heating and boil 1.5 minutes. (cook to 65 Brix; 3.2 pH: 220°F sea level).
Remove from heat.
Skim and pour mixture into jars.
Invert jars for 3 minutes then turn jars upright and let cool.