PEPPER JELLY

PACIFIC PECTIN MIX	2 OZ. (1/3 CUP)  (2 OZ. BY WEIGHT)
VINEGAR-CIDER	1 3/4 CUP
WATER	4 1/2 FL. OZ.
SUGAR	7 1/2 CUPS
PEPPERS-PREPARED*	3 CUPS

PROCEDURE:

1. COMBINE WATER AND VINEGAR.

2. ADD PACIFIC PECTIN MIX WHILE STIRRING AND HEAT TO BOILING.

3. AS SOON AS BOILING BEGINS, ADD PEPPERS. HEAT AGAIN TO BOILING.
   

4. SLOWLY ADD SUGAR IN TWO PARTS. CONTINUE HEATING AND BOIL 1 1/2 MINUTES.
   

5. STOP HEAT. SKIM AND POUR INTO JARS.
   

6. JARS MAY HAVE TO BE INVERTED OCCASIONALLY TO SUSPEND PEPPER PIECES.
   
   * NOTE: THERE ARE MANY COMBINATIONS OF PEPPER PRODUCING DIFFERENT COLORS, FLAVOR AND HEAT. A TYPICAL COMBINATION IS 2 1/2 CUPS PREPARED BELL PEPPERS AND 1/2 CUP JALENPENO PEPPER PREPARED. TO PEPARE PEPPER, CUT IN HALF AND DISCARD SEEDS AND STEM. CUT INTO SMALL PIECES OR CHOP WITH A BLENDER. A FEW DROPS OF FOOD COLOR MAY BE ADDED IF DEEPER COLOR IS DESIRED.

   TO PREPARE LARGE BATCHES OF PEPPER JELLY, EACH INGREDIENT SHOULD BE INCREASED PROPORTIONALLY.  COOK TO 65 DEGREES BRIX. IDEAL pH IS 3.2. TEMPERATURE - 221 DEGREES FAHRENHEIT SEA LEVEL.