I've used the recipe on the certo packs works ok.
I've used different amounts of pectin because a lot makes the jally firm but also adds a different flavor to the jelly.
Something like an apple or apricot type flavor.
In general I think it depends on what fruit you might use in your jelly.
Some fruits have pectin in it and others don't or have lesser amounts.
Berry/some berries seem to need more pectin.
I don't know if it's because they are juicier or if they have less natural pectin in them.
A lot of pepper jellies are just hot peppers and bells for color.
I don't know what you made...

Dried apricots run through a meat grinder with chiles seem to need less pectin.
I don't know if it is because they suck up more moisture or the natural pectin in them does it;s thing.
Were you using the recipe on a certo pack?

As a side note.You can get some really great desert type syrups and BBQ/cooking glazes by playing with using different fruits and adding spices to a jelly mix.
Chocolate and Mexican cinnamon pepper mixes are good for cake or ice cream toppings.
Lots of ways to play with pepper jellies and sauces.

If you boil the jelly too long after adding the pectin it will be a harder jelly. Certain fruits also contain different pectin amounts which can change the way the jelly sets. I've made the Habanero Gold Jelly from the Barnardin website several times and its' awesome. I've also made spiced apple, pear, pineapple, and peach basil jam/jellies and added habanero to each one. They were delish!

Thanks for the tips :) I made a simple recipe I found online from Paula Dean. Maybe I just haven't found the right recipe yet. I will have to try this again next year with a different recipe. The pectin I used was a powder too.. a lot of recipes I see call for liquid or a specific brand. The stores I go to don't seem to carry variety of pectins though, so I had to get the one they had. I used Ball pectin.. it has a conversion that says 6 tbls = 1 box of other brand.. (whatever that means) so I used 6 tbls.

LOL.. so, I have JARS & JARS of pepper jelly (cubanelle and jalapeno.. no fruit) that are thick syrups, but YUMMY over cream cheese.. a little too sweet though!!! I think everything sealed ok and they are safe.. just not what I expected. I will be on the lookout for Certo.. I see that one mentioned a lot. I think I will also try one with fruit included next time.

Sure sounds like you are heading in the right direction. Not sure if you use Pinterest but I use it to organize all of my recipes, especially canning recipes. Here is a link to my hot hot hot recipes and contain some of the jelly recipes I have tried. Some called for liquid and others powered pectin and I've tried Certo and Bernardin brand with no difference. Haven't heard of Ball here in Canada. Good luck with the next batch I love the sweet hot jellies with crackers and cream cheese. The jams are great with cream cheese and bagels.

http://pinterest.com/hillseeker/hot-hot-hot-recipes/

Thanks HillSeeker!! I wasn't a Pinterest user but I just signed up & saved that link to hot hot hot recipes.. it looks great!! Lots of great ideas.. wish I had more peppers growing though :(

Pinterest has became an obsession since I have a personal greenhouse and love to cook. Glad I could help. If you look at my other boards canning-jelly and recipes I've made they will have some hot recipes in there too.

Certo recipe.

1 green bell pepper, seeded, finely chopped (about 1 cup)
1 red bell pepper, seeded, finely chopped (about 1 cup)
6 jalape�o peppers, seeded finely chopped (about 3/4 cup)
1-1/2cups cider vinegar
1/2tsp. butter or margarine
6-1/2cups sugar, measured into separate bowl
1pouch CERTO Fruit Pectin
make it

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Here is a link that might be useful: recipe link

smokemaster - Thank you for the recipe & the link! I will keep an eye out for Certo. Looks like they had some other nice looking jellies too!

I have been making jams and jellies for many years. The liquid and dry pectins can't be used interchangeably, so make sure if it calls for one or the other, you use the proper one and in the proper amounts (some recipes call for two pouches). As others have said, some fruits have more natural pectin in it that others, i.e.. granny smith apples. Make sure to follow all the directions and don't make changes/substitutions to it because jelly-making is a fairly exact science.

Prior to putting the jelly into the jars, you can place a spoonful of jelly onto a plate and test it. Put the plate on some ice so that it chills quickly and you will know for sure if you have the proper set.

> "Cover with two-piece lids. Screw bands tightly. .. Lower rack into canner. Water must cover jars by 1 to 2 inches."

Tightly securing the bands (rings) is not a good idea. You want a vacuum to form in the headspace - the vacuum is what creates the seal rather than the ring - so the lid must be loose enough to let steam escape in the canner. (You should see little bubbles.) Tighten enough to hold the lid on but not tight so as to seal.

In fact, the ring is largely redundant, save to hold the lid on in the canner. Many canners, including my aunt who was into it big time, store without the ring and reuse them from year to year, buying only lids.

Thanks everyone!! Great info!

I remember reading that about the lids.. only tighten slightly. When I submerged them, I did see a few bubbles escaping but nothing major, and they "popped" to complete the seal when I took them out to cool. Wish I knew the technique to test it on a chilled plate.. That will come in handy next time.

The pectin is brand new, a month old maybe. It was the only one I could find. Not sure where to look though.. I think I got it in the canning section where I bought the jars and other supplies in Walmart. I've never seen liquid pectin (again though, maybe not looking in the right places).