Canning "JALAPENO JELLY"  Made with Pamona's Pectin
Channel: Pressured Prepper
Date: 2020-01-28

Jalapeño Jelly
6 Large bell peppers deseed and de-vein cube and add to food processor and pure’.( need 4 cups of blended bell peppers total)

6/7 extra large Jalapeños cut off tops cube and pure with seeds. For milder flavor deseed half of the peppers. 
Blend with 3/4 cups ACV until u have 2 cups total

1/2 cup Lemon Juice
7 tsp Calcium water
3 Cups Sugar 
7 tsp Pamonas Pectin
( add to sugar and mix well)
1. Pure Bell Peooers you need 4 cups total. Add to 7-8 qts stock pot.
2. 6-7!Extra Large Jalapeños cut off tops and cube add to food processor with 3/4 cup ACV need 2 cups total with ACV.
3. Add peppers to pot with lemon juice and bring to a boil. 
4. Once it’s boiling add Calcium Water and bring to a rolling boil.( Rolling boil means you can’t stir it down)
5. Add sugar and pamonas pectin bring to rolling boil 2 minutes remove from heat.
6. Jar with hot lids leaving 1/4 inch head space invert jars until they completely cool.
7. Check for seals any that didn’t seal place in fridge use first..