Ingredients:

  • 3 Large Red Bell Peppers (approx. 1.5 lbs), stemmed and seeded
  • 5 Large Serrano Peppers, stemmed
  • 1 cup White Wine Vinegar (5% acidity)
  • 1 cup Water
  • 1.5 cups Granulated Allulose sweetener (or Monk Fruit blend)
  • 0.5 tsp Salt
  • 2 tsp Pomona’s Pectin powder
  • 2 tsp Calcium water

Instructions:

  1. Pulse the red bell peppers and serrano peppers in a food processor until finely minced into tiny flecks. Do not liquify.
  2. In a large stainless steel pot, combine the minced peppers, white wine vinegar, water, salt, and calcium water.
  3. Bring the mixture to a vigorous boil over medium-high heat and maintain the boil for 5 minutes.
  4. In a separate small bowl, thoroughly whisk together the granulated allulose sweetener and the dry pectin powder to prevent clumping. Note: If using a liquid sweetener, mix the pectin with a small amount of water from the recipe first to create a slurry.
  5. Gradually whisk the pectin-sweetener mixture into the boiling pot.
  6. Bring the mixture back to a full rolling boil that cannot be stirred down. Boil hard for exactly 2 minutes while stirring constantly.
  7. Remove from heat and ladle into sterilized jars, leaving 1/4 inch headspace.