4 cups finely chopped peppers (see cook's note)
4 cups white vinegar
6 teaspoons calcium water
4 1/2 cups Pomona's Universal Pectin
7 cups sugar
Combine peppers with vinegar and calcium water. Bring to a boil.
Meanwhile, mix pectin and sugar.
Add to pepper mix. Boil for 1 to 2 minutes. Make sure pectin and sugar are totally dissolved.
Cook's note: For spicy jam, Bonnie Senay uses 3 cups bell pepper to one cup hot peppers. She prefers habanero or Scotch bonnet varieties of hot peppers.