Ingredients:

  • 3 large red bell peppers, finely minced (approx. 492g)
  • 7 large jalapeños, seeds removed or kept for heat (approx. 175g)
  • 1 habanero pepper, optional (approx. 7g)
  • 1.5 cups apple cider vinegar, 5% acidity (approx. 360g)
  • 1 cup granulated allulose (approx. 190g)
  • 0.5 cup monk fruit sweetener, 1:1 sugar replacement (approx. 95g)
  • 0.5 tsp sea salt
  • 4 tsp Pomona’s Universal Pectin powder
  • 4 tsp calcium water

Instructions:

  1. Pulse the red bell peppers, jalapeños, and optional habanero in a food processor until finely minced but not liquified. Measure exactly 4 cups of the minced mixture.
  2. In a large non-reactive stainless steel pot, combine the 4 cups of minced peppers, apple cider vinegar, sea salt, and calcium water.
  3. Bring the mixture to a rolling boil over medium-high heat. Reduce heat slightly and simmer for 5 minutes to soften the pepper skins.
  4. In a separate small bowl, thoroughly mix the pectin powder into the dry allulose and monk fruit sweetener to prevent clumping.
  5. Slowly whisk the dry sweetener and pectin mixture into the boiling pot. Stir vigorously for 1-2 minutes while boiling to ensure the pectin is fully dissolved.
  6. Remove from heat and jar immediately using standard water bath canning procedures for shelf stability, or store in the refrigerator once cooled.