- 30 oz. Crushed Pineapple
- 1 Cup Green Bell Pepper, finely chopped
- 1 Cup Jalapeño Peppers, finely chopped
- 4 oz. Cider Vinegar
- 9 Cups Sugar
- ½ Cup Pacific Pectin Mix
- Add prepared pineapple, peppers and vinegar to an 8 quart pot.
- Bring mixture to 160°F, then stir in pectin.
- Bring to a low boil for 60 seconds.
- Add half of the sugar, bring back to a boil, stir in remaining sugar.
- Bring to a hard boil, and boil for 60 seconds.
- Fill jars immediately and invert for 3 minutes. Then turn upright and let cool.
Brix – 65-66
pH – 3.10-3.20
Yield: Nine 8oz. Jars
You do not boil the filled jars of jelly?
You can either do a water bath or the inversion method.
Many people prefer the inversion method because it saves time.
Either way will work.
Do you recommend using canned crushed pineapple in it’s own juice or fresh pineapple?
You can use either. The canned might be easier and yes, you would want it in it’s own juice.
No water bath or inversion is needed if correct amount of pectin is used, will set.
You are correct, our Pacific Pectin Mix can set independently from hot water baths and inversion method. We do recommend consulting with the FDA for food safety standards and procedures.
Are we suppose to add the pineapple in its juices or strain?
You can use canned pineapple but you want the kind in juice not syrup and you can use the juice.
mary jacobs gorrell
do you have a recipe for low sugar pepper jelly?
Good morning, I am going to make true jellies. (no fruit, just the juice). Do you have recipes for this? Thank you, Janie
When making a Jelly you would substitute the fruit weight for the juice weight. This is for juice not juice concentrate.
Go to our “Info” tab then “Instructions” and click on the “Creating A Recipe” link.
This will help you develop your own recipe with your own.
If you have more questions, you can email me at email@example.com
I hope this helps.