1 1/2cupsred bell pepperfinely chopped, about 1 1/2 peppers worth
2large jalapeno peppersfinely minced, about 2/3 cup worth
2serrano peppersfinely minced, about 1/3 cup worth
2cupsplain white vinegar
1tablespoonPomona's Universal Pectin *
4teaspoonscalcium water *
Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona's pectin.
When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!
You'll notice two unusual additions to the recipe; calcium water and Pomona's Universal Pectin. The calcium water comes in the box along with the Pomona’s, so you don’t have to worry about purchasing them separately. I've explained in the body of this post why it is that I am highly recommending this particular pectin product.