- Prep Peppers: Finely chop bell peppers and jalapeños (wear gloves). Use a food processor for speed and even texture.
- Combine: In a large, deep pot, mix chopped peppers with apple cider vinegar.
- Add Pectin: Whisk in powdered pectin over medium-high heat until dissolved.
- First Boil: Bring to a full rolling boil (cannot be stirred down), stirring constantly. Boil for 1 minute.
- Add Sugar: Quickly stir in all the sugar. Stir until fully dissolved.
- Second Boil: Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Cool: Remove from heat. Skim foam. Let sit 5 minutes, then stir to evenly distribute peppers.
- Jar It: Pour into clean jars. Cool completely at room temp or refrigerate to speed setting.
See more on the next page
Advertisement
