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Pepper. Jelly didn't set

I made red pepper jelly using 4 red bell peppers (not drained) 3 jalapeño peppers 5 c sugar, 1c vinegar and 2 pouches liquid pectin.... Now I have 24jars of soup. I can use them as a marinate but I really wanted jelly. Any ideas on how to get this to jelly point? Can I recook with more sugar?

asked by Lori Boggs over 3 years ago
1 answer 2053 views

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