Slab Jelly Candies

Make these delicious slab jellies using Pacific Pectin’s HM-100 Pectin!   Ingredients 2/3 Cup Pacific HM-100 Pectin 10 Cups Sugar 4 Cups Water One 16 oz. bottle Corn Syrup, heated Flavor and Coloring as desired 3 tsp Citric Acid dissolved in 3 tsp water Instructions Dry mix Pectin with 2 … Read More

Slab Jellies Using Fruit Juice

Ingredients 2/3 Cup Pacific HM-100 Pectin 9 Cups Sugar 4 Cups Fruit Juice One 16-oz. bottle Corn Syrup, heated Flavor and Coloring as desired 3 tsp. Citric Acid, dissolved into 3 tsp. water Instructions Dry mix Pectin with 2 Cups of the sugar. Bring water to a boil and slowly … Read More

Pineapple Pepper Jelly

Ingredients 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 Instructions Add prepared pineapple, peppers and vinegar to an 8 quart pot. Bring mixture to 160°F, then stir in pectin. … Read More

Pepper Jelly

Notes *To prepare peppers, cut in half and discard seeds and stems. Cut into small pieces or chop with food processor.Note: there are many combinations of peppers that produce different colors, flavors, and heat. A typical combination is 2 1/2 Cups prepared bell peppers and 1/2 Cup prepared jalapeño pepper. … Read More

Peach Jalapeño Pepper Jelly

Use our Pacific Pectin Mix to make this spicy peach jalapeño 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 Instructions Add prepared peaches, … Read More

Cranberry Strawberry Jalapeño Pepper Jelly

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).Parameters:Brix 66-67pH 3.3-3.5Yield: Nine 8 oz. jars Ingredients 1 Cup Cranberries, finely chopped/pulsed in food processor 1 Cup Green Bell Pepper, finely chopped/pulsed … Read More

Honey Jelly

Notes Note: A mild honey should be used for this recipe. Honey should not be boiled or it will produce a strong flavor.ParametersBrix: 66-67, pH: 3.3-3.5Yield: 9 8-oz. jars Ingredients 34 fl. oz. (50 oz. weight) Mild Honey (warmed to 140-160° F) 1/2 Cup (2 oz. weight) Pacific Pectin Mix … Read More

Huckleberry Jam

Ingredients 2 qt. Whole Huckleberries (2.5 cups after being crushed) 6 Cups Sugar 1/4 Cup Lemon Juice 1/3 Cup Pacific Pectin Mix Instructions Add 1 Cup water to crushed fruit to make 3.5 cups, and add to a 6 qt. or larger pot. Add lemon juice. Start heating and slowly … Read More

Elderberry Jelly

Ingredients 3 qt. Whole Elderberry 4.5 Cups Sugar 1/4 Cup Lemon Juice 1/3 Cup Pacific Pectin Mix Instructions Wash and crush elderberries. Boil fruit and pour through a filter cloth placed in a colander. Measure 3 Cups of the resulting fruit juice into 6 or 8 qt. pot. Add lemon … Read More

Mango Jam

Ingredients 4.5 Cups Mangoes (crushed) 8.5 Cups Sugar 2.5 TB Lemon Juice 2 oz. (1/3 Cup) Pacific Pectin Mix Instructions Peel, remove seeds, and crush mangoes. Place crushed mangoes in pot and add lemon juice. Slowly stir in Pacific Pectin Mix. Heat mixture to boiling and slowly stir in sugar. … Read More

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