PINEAPPLE PEPPER JELLY

30 oz. Crushed Pineapple ( 2 - 16 oz Frozen Bags)
1 Cup Green bell pepper (finely chopped/food processor) 1 medium pepper
1 Cup Jalapeno peppers (finely chopped/food processor) 6 - 7 medium peppers

4 oz Cider Vinegar
9 Cups Sugar
1/2 cup Pacific Pectin Mix

Cooking Instructions: Add prepared pineapple, peppers and vinegar to 8 quart pot. Bring to 160 degrees then add pectin. Bring to low boil for 60 seconds. Add half sugar and bring back to low boil. Add remaining sugar and bring to hard boil for 60 seconds.

Fill jars immediately and invert for 3 minutes.

Approximate yield 4 – 16 oz. Jars / 1-8 oz. Jar

Parameter  :
pH 3.10 – 3.20
Brix  65 – 66