PEACH JALAPENO' PEPPER JELLY

2 Cups peaches ( finely chopped/crushed ) 1-16 oz. bag                       
1 Cup  green bell pepper ( finely chopped/food processor ) 1 medium pepper
1 Cup Jalapeno’ peppers ( finely chopped/food processor ) 6-8 peppers
1 Cup apple cider vinegar ( liquid measuring cup )

6 ¾ Cups sugar

1/3 Cup Pacific Pectin Mix

Cooking instructions:
Add prepared peppers and vinegar to a 6 – 8 quart pot. Begin heating on high and stir in pectin. Bring to low boil for 1 minute then add half the sugar. Bring back to near boil and add the 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 15 minutes. Invert jars greater than 8 oz. for 25 to 30 minutes. This will help attain an even dispersion of peppers.

Approximate Yield – 4 / 16oz jars

Parameter – brix 65-66
pH 3.00 – 3.10