Keep going. I haven’t made pepper jelly yet but most jams and jellies are part science part art. The sugar and water content of fruits being highly variable.
The pepper “syrup" may be salvageable for stir fry or glaze for roasted meat.
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Please forgive the question of someone inexperienced in the practice, would it be possible to add commercial pectin to the syrup and gently cook it a second time to try to achieve a good “set” to the product?
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So the redo back in the pot with 3T more of now reduced quince pectin mostly worked. It’s still loose, but stays together was giftable. I just need to get more jars and then I’ll make the next batch. Does anyone have a good source for jars?
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Around here I’ve seen the best prices for new canning jars at the blue big box store that is headquartered in Bentonville, Arkansas, but general grocery stores also have them (at least seasonally), and their prices aren’t that much higher.
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In addition to grocery stores, many hardware stores also carry them. I haven’t met an Ace that doesn’t have jars…if that makes sense
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That’s where I recently restocked.
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One thing I used to do which caused me a fair bit of problems with set was not boil my jam/jelly until it reached the right temperature. I would just add sugar and pectin and acid and bring it to a rapid boil and pour it into jars. Now i always bring it to 216f before jaring and that helps a lot. Just made some apple cinnamon whiskey jelly this morning and I had to boil it for almost 30 minutes to get it to the right temp.
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It would have been quicker to leave out the whiskey.
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yeah probably, but it adds to the flavor
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