I'm certainly not an expert but I love making jams and jellies and have found a few tricks that have helped me. Maybe one of these will help you?!?!

I know most recipes say to return to a boil for one minute after adding the sugar and then put into jars. I always time mine for exactly four minutes. I start timing when it comes to a simmer and let it reach full rolling boil within that four minutes. Since I've been doing that, I haven't had an issue with my pectin not setting. We also like a firmer jelly and jam, though, so four minutes might be too long for you.

I prefer the low/no sugar ball pectin vs. anything else. I like being able to cut down my sugar so that you can taste more of the fruit. I have added more than the recommended three cups with success BUT if you add less than the recommended for regular pectin, it won't set. I don't like the liquid pectin nor do I care for the pink box of low/no sugar pectin. Ball brand is my favorite.

I fill my jars, wipe the rims, set the lids and rings and put all into the canner. Make sure the water is hot but NOT boiling yet. You take the risk of shocking the glass jars with the temperature change. After they are all in, bring to a boil. When time is up, take the canner off the heat but leave the jars in for five or so minutes before pulling out.

These are just tricks that work for me. I don't know if they're good protocol or not!

Good luck!

Jbmag -- thank you so much for the tips!

Earlier this season I made cherry jam using the no-sugar needed pectin and used 3 cups sugar. It jelled beautifully and tastes more like the fruit
Instead of sugar. I like less sugar in fruit jams too but these were the tart cherries so I figured it needed some sugar. I might try 2 cups next time.

Back to Pepper Jelly

I do have Ball no-sugar needed pectin so I will try again the recipe that calls for liquifying the peppers in a blender. And I will cook longer.

I have high hopes. :)
--gloria

Are you adding the proper amount of vinegar? Pectin is dependent on both acid and sugar to get a proper gel.

I've been using Pomonas for no or low sugar jams and jellies and it works fairly well. I recently made sweet pepper jelly, and it did take 3 weeks to jell properly. The apple-lavender jelly also took quite a bit of time to jell. Fruit jams seem to take less time.
We had less luck with jams and jellies using certain fruits and other pectins. We put in the correct amounts of sugar, acid and used fruits traditionally listed as quite acidic - things that could possibly jel on their own. However they never really quite got it together (with the pectin). It was an experiment.
The jellies I made on my own with Pomonas all seemed to work quite well. I've only been using enough sugar to incorporate the pectin, and then adding a very pure and aftertaste free stevia to finish the sweetening (I don't like things very sweet) and it is gelling well.

The recipe I used from "So Easy to Preserve" is on page 203---Pepper Jelly with Liquid Pectin. It calls for 1cup vinegar and 5 cups sugar and 1 pouch liquid pectin. However, the amount of peppers is vague. Recipe states 4 or 5 hot peppers and 4 sweet peppers. We all know that there can be a big difference in the final amount depending on their size. This might be part of my problem with getting it to gel. I try to stick with no more than 1 quart of pepper stuff, I am going to try this again with the no-sugar pectin and with 3 cups sugar instead of 5. Sounds like a plan but----will it gel???

I have 3 large red sweet peppers - 4 red serranos and 1 good size orange jalape�o and 3 green jalape�o. I know I probably shouldn't use all of these but which would you use?

Thanks again for all your input.

---gloria

Commercial pectin can be unreliable occasionally, but it shouldn't be that unreliable.

I do agree that I find the 1-minute cooking recommendation a bit short, though I don't go anywhere near 4. You have to be sure it's 1 minutes+ at a full boil, not approaching that.

Have you checked expiration dates on your pectin? If the store isn't good about refreshing stock, you may have ended up with old pectin and it does become less reliable with age.

Carol

Carol. -- The pectin was purchased new and has an expiration date of sometime in 2011. I am new to BWB so I'm trying to be very careful about the whole deal.
:) gloria

Some of my fruit jams never want to gel so I've been adding 1/4 more dry pectin from another box. Everything sets nicely but I wouldn't risk it on something I know sets well without the added amount or I might get gummy bears. If you know your pepper jelly doesn't set up, try it.

I do know that runny pepper jelly is really yummy as a glaze on roasted chicken and, as a spread, like you would use mustard or mayo, on leftover ham, pork, chicken, or turkey sandwiches. I've also stirred it into whipped cream cheese for a dip when it was so loose that it just dripped off the block of cream cheese - so I whipped it into shape. LOL

Nancy

I've made pepper jelly in the past with Certo liquid pectin, several times. It never failed to set within 24 hours. The recipe I used was from an old book that's now out of print, The California Cookbook. I assume by "ground" they meant finely chopped.

Jalapeno Jelly

3/4 c seeded and ground green peppers
1/2 c seeded and ground jalapeno chiles
6 c sugar
1 1/2 c cider vinegar
1 6-ounce package liquid pectin
green food coloring optional

mix green peppers, chiles, sugar and vinegar and bring to a rolling boil. boil 1 minute. Remove from heat and allow to cool slightly. Add pectin and 4 or 5 drops food color. Mix well. Strain into hot sterilized jars and seal.

Process 10 min. for half pint jars and 15 min for pint jars.

Makes 6 half pints.

I'm currently making the jalapeno jelly from the Ball Liquid pectin insert, and it calls for 12 oz of jalapenos, 2 cups of cider vingegar, 6 cups of sugar, and (2) 3 oz packages of liquid pectin.

It seems like these recipes are all over the place with the amount of pectin specified! Hopefully the Ball recipe will work - I'll post again if it doesn't!

Do you have any Clear Jel ? Add some to the jelly along with the pectin and it should gel. Those pepper jellies are notorious for not gelling.
I stick with the powd. Sure Jel and mine gels. I use the one with bell peppers and jalapenos in it.