Prepare the Pectin:

1. In a small bowl, stir together the pectin and 2 cups of allulose.  Set the bowl to the side

Prepare the Jam

1. Wash the peppers and chop off the ends. Remove the seeds and membranes. Chop the onions.  Add the apple cider vinegar, peppers and onions to a high speed blender and blend until the desired consistency has been reached.  Pour the mixture into a sauce pan and add 2 cups of allulose and bring the mixture to a boil.  Once the mixture boils,  stir in the calcium water.  Finally, add the pectin/allulose mixture. Bring to a rolling boil for 2 minutes.
2. Remove from heat and carefully (it will be very hot) taste the jam.  If it is not sweet enough, add additional allulose (up to 1 cup) and stir to incorporate.  Then, ladle into 8-ounce jars.  Allow the jam to cool before storing it in the fridge.

If canning:

1. Wipe jars clean around the rim and add the lids and rings. Place jars in a large pot of boiling water making sure that the jars are completely submerged.  Bring to a gentle boil for 10 minutes. Remove the jars from the pot allow them to cool.