Can you post the recipe you used and processing time?
It sounds like it could be too long processing and it broke the gel.

Deanna

I'm pretty sure you just want to steal my recipe, haha, I'm just kidding. Here it is:

Per 2 half pint jars

3 habanero peppers
1 1/3 cup guava juice
3 T lemon juice
about a half a red bell pepper
1 1/2 T powdered pectin
1 2/3 C sugar

Cut habs in half and remove seeds, puree in a blender (adding a little of the juice helps things along). Finely chop red bell pepper. Combine guava juice, lemon juice, RBP and hab puree in a pot over high heat. Stir in pectin, bring to a hard boil. Stir in sugar, return to a hard boil until sheet test is positive for gel [about 1 min. 20 sec. for me, depending on the day]. Fill jars, leave 1/4" HS and process 20 minutes.

I process 20 minutes because I am in Denver at 5,280 ft altitude. I follow the Ball guideline of adding 10 minutes to processing time for 3,000-6,000 ft. Although, I just looked at NCHFP and they say I should have only added 5 minutes (1 min/1,000 ft > 1,000 ft). So you may very well be right about breaking the gel. Although, I've always followed the +10 min guideline and never had a problem, at least not with a jelly or jam that seemed to set just fine prior to processing. Maybe I've just been lucky?

Hmmmm....not sure.
I can't imagine that the extra 5 minutes would do it, but possible.
Has the jelly thickened at all after sitting in the jars?

Your recipe sounds wonderful! I'll bet the guava juice with the habs is really yummy. Not stealing it though....promise!

Deanna

It has a little bit more, enough to pour over some cream cheese and crackers. Just odd that the other two batches set up within a couple hours but Tue first one took so much longer. Thanks for the advice. As a thank you feel free to use the recipe. I also use mango and pineapple juice.

Zach