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?
Twenty ingredients in the morning? No way
21 Breakfasts You Can Make with 5 Ingredients or Less
Your 10 Favorite Recipes to Turn into a Week's Worth of Meals
A Life-Changing (Yes, Really) Buttermilk Cornbread Soup
6 Game Day Snacks in 1 Humongo Sandwich
Make Mascarpone Cheese—in Just 10 Minutes