INGREDIENTS
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1½ cups chopped strawberries (about 1 pint)
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1 cup chopped sweet red peppers (about 3/4 lb or 3 medium bells)
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½ to ¾ cup chopped jalapenos, depending on how hot you like it (about 12-15 small peppers)
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1½ cups lemon juice
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½ cup white vinegar
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1½ cups sugar
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2 teaspoons calcium water
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2 teaspoons Pomona’s Pectin powder