Jelly didn't set
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?
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And, FWIW, the high acid content (with or without sugar or salt) doesn't prevent spoilage, it prevents botulism. The hot water bath and sealing prevent spoilage. That's why the jam is fine until opened, but will spoil after opening. And that's also why low acid is a problem -- there's nothing to prevent against botulism -- an odorless, tasteless and very deadly killer. But again, don't take my word for it --do some homework.
So, not only no, but big fat NO to "surely a preserve of zuchini, peppers and pine nuts with a high enough sugar content and properly water bathed would be a shelf stable product" -- unless you are following a tested recipe and my concern was that there did not appear to be a tested recipe being offered.
For your own sake and the sake of those you might gift some of your home canned treasures to, please, please, please -- take a class, buy some books, do it right. I cannot in good conscience
In either case, adding more pectin seemed absurd, as using 9 tablespoons of the stuff for three half-pint jars worth of jelly stretches my idea of practical. But I guess jelly isn't all that practical to begin with.
Pectin's activator is heat (a particular temperature, held for a certain amount of time), sugar and acid. In my experience 1 minute of boiling would never be enough to set with pectin, unless the fruit at hand was very high to begin with, which peppers are not.
Diana B's idea of re-cooking with more pectin is a great idea.
I totally agree that it will take much longer than one minute if you are relying on the fruit's own pectin to jell your product.