I made a batch of Carol's Hot n Sweet Confetti Jelly (aka Big Batch Habanero Gold) yesterday - love it! But it is a bit stiffer than I would prefer. I've seen some folks making it without the pectin, but that is a bit too soupy for me. So, can I use just part of a packet to get an in between level of gel? Or can I increase all the other ingredients in the recipe in proportion to each other; say increase everything by 50% but leave the pectin at one envelope?

Thanks,
Kathy

Liquid pectin is less reliable than people realize. You can certainly reduce farther but I don't know what the resulting consistency will be.

Give it a shot and let us know how it turns out.

Carol

APRICOT PEPPER JELLY
Makes 6 half-pint (250-ml) jars.

1 1/4 cups dried apricot halves, finely slivered 300 ml
1 cup red or green bell pepper strips 250 ml (about 1 medium-size pepper)
1/3 cup chopped jalapeno or other hot pepper, stems and seeds removed 75 ml
2 cups cider vinegar (5%) 500 ml
4 cups sugar 1 L
1 package powdered fruit pectin
1/2 tsp butter or margarine 2 ml
5 drops red or green food coloring 5 drops (depending on the type of pepper used)

1. Cover dried apricots with boiling water. Leave for approximately 10 minutes. Drain.
2. Combine bell pepper strips, chopped hot peppers, drained apricots, and 1/2 cup (125 ml) vinegar in a food processor or blender. Process until partially ground with small chunks remaining. Pour into a saucepan.
3. Mix 1/4 cup (63 ml) sugar with pectin. Stir into fruit mixture. Add butter and food coloring.
4. Bring to a boil quickly, stirring constantly. Immediately stir in remaining sugar.
5. Bring to a full boil, stirring, and boil hard for 1 minute. Remove from heat.
6. Skim foam off the top. Then ladle jelly into hot half-pint jars, leaving 1/4 inch (0.5 cm) of headspace.
7. Wipe jar rims with a clean, damp cloth. Secure lids and ring bands, and process in a boiling water bath as prescribed in Table 8.
Table 8. Recommended Processing Time for Apricot Pepper Jelly in a Water Bath Canner

Processing Time at
Altitudes of 0-1,000 ft 1,001-6,000 ft above 6,000 ft
Jar Size
half-pint or pint 15 min 20 min 25 min

I like the jelly a little runny, so I don't use pectin in this one at all, the apricots are enough. You could also try adding a little homemade apple pectin/juice if you want to use liquid.

I think next time I'll try increasing the ingredients and using a full pouch. I've never used liquid pectin before and feel more comfortable with the powdered, but love this recipe so will keep trying. :)

I get the weirdest results from liquid pectin, too. Never consistent from batch to batch, even using two pouches from the same box. One will be runnier than the other. I can't figure the stuff out.

I agree. People think because it's a commercial product it's 100% reliable and it's not. I'd be more inclined to stir in a tablespoon of warm water when I open the jar than twist myself in knots trying to figure that stuff out. You just never know.

Carol