CRANBERRY JALAPENO' PEPPER JELLY

1-Cup strawberries ( crushed )

1-Cup cranberries ( finely chopped/food processor )

1-Cup green bell pepper ( finely chopped/food processor ) 1 med to lrg green bell pepper.
1-Cup jalapeno peppers ( finely chopped/food processor ) 6-8 peppers
1-Cup apple cider vinegar ( liquid measuring cup )

7-Cups sugar

1/3 Cup Pacific Pectin Mix

FG10 Double Strength Antifoam as needed.

Cooking Instructions:
Add prepared fruit, peppers and vinegar to a 6 – 8 quart pot. Begin heating on high and stir in pectin. Bring to low boil for one minute then add half the sugar. Bring back to near boil and add remaining sugar stirring continuously. Bring to hard boil ( a boil that cannot be stirred down ) for 1 minute. Remove from heat and begin filling jars immediately. Invert jars ( 8 oz. or smaller ) for 10 minutes. Invert jarw greater than 8 oz. for 15 minutes. This will help attain an even dispersion of peppers.

Approximate Yield – 4 / 16oz. jars

Parameter – Brix 63-64
pH  2.75 – 2.85