I'm making hot pepper jelly, and it looks like I may not have added enough pectin. Can I add pectin, and re-can it? It was honestly very good and thick (what was left in the pan) but it is cooling very thin. Any ideas?
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I'd like to know the answer to this as well. I have had the opposite problem, followed my recipe and ended up with hot pepper rubber.... Wondering if we should just mix our two together, LOL.
It may still set up. Give it a week.
(And the creamiest, too.)
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