Need help with pepper jelly

[Southern Gardener]

Its not jellin'! My BFF came over and here is the recipe we used:

6 cups chopped peppers
2 1/2 cups apple cider vinegar
7 1/2 cups sugar
9 oz. liquid pectin

It is very watery - is there something I can do to fix it?

 

[RustyDHart]

Its not jellin'! My BFF came over and here is the recipe we used:

6 cups chopped peppers
2 1/2 cups apple cider vinegar
7 1/2 cups sugar
9 oz. liquid pectin

It is very watery - is there something I can do to fix it?

Yum....I hope you find out the trouble....I want to use the recipe and make my own....thanks for sharing....I won't make any 'til you get some help from someone that knows. Do you use Sweet Bell Peppers?

 

[vfem]

Ahhh.... I make a lovely hot pepper jelly that does well for us.

I use about 5 cups of peppers, only 1 cup apple cider vinegar, 6 cups of sugar and the powdered pectin. I heat the peppers first and add the vinegar. I let that cook for 10 minutes on medium and then bring to a boil before I add the pectin, give that a minute at the boiling point and then add the sugar. After a minute I check for the set by dipping in a spoon and checking for it to sheet off before I remove from heat and jar.

Does that sound right to you?

I think if its anything with that recipe, I think its too much sugar and too much liquid you are adding.

 

[Southern Gardener]

Yeah, I think we used too much liquid. Not sure then what we'll do with 12 jars of liquidy peppers!

 

[vfem]

Yeah, I think we used too much liquid. Not sure then what we'll do with 12 jars of liquidy peppers!

You can pour it back in, heat it and get it to reset.

I have the recipe to fix running jam on my blog here .

 

[Southern Gardener]

V, do I have to "fix" it right away or can I do it tomorrow? Also, I have liquid pectin and not powder - do I use the same amount?

 

[vfem]

Yeah, treat the liquid pectin as 1 box of the powdered stuff. And yes, you can do it tomorrow or when you get free time. If the jars were sealed they'll be fine sitting out, if not just refrigerate the mix.

I use bulk pectin and 1/3 cup of bulk is the same as 1 box w/ high pectin foods only. Its weird, but I guess its just not as concentrated as the boxes/liquid stuff. Still a killer deal. I buy 10lbs for $60 shipped and save about $130 a year over buying from the grocery store. If you decide to make lots of jams I'll get you the link for the company that sells it.

 

[Southern Gardener]

thanks a bunch, v.