Yesterday, I made hot pepper jelly. The recipe called for 1.5 pounds red bell pepper, 12 ounces red jalapeños, seeded, 3 3/4 cups sugar, 1 1/2 cups white wine vinegar, and 9 tablespoons liquid pectin. When the jelly was almost done, I added the pectin, boiled it hard for one minute, as instructed, and put it in jars. I used a water bath method. All jars sealed, but the jelly turned out very thin--like a syrup. Almost as if I'd added no pectin at all. Any ideas as to why this happened?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.