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| So, I made some hot pepper jelly using my tried and true recipe. The jelly set just fine during the "sheet test" and the bits that spilled and cooled while I was filling the jars. After I processed the jars in the WB though, they never re-set. Does anyone have any ideas why this might have happened? The other two batches I did turned out just fine, just the first one that didn't work out. |
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| 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 |
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| 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 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? |
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