I always let my jelly set up for 72hrs before I decide how much it will jell. Sometimes it takes longer. Great video!

I have stopped using Sure Gel due to inconsistent results. I now use Dutch Gel and Hoosier Hill powder pectins. No more problems with runny jams.

I really enjoyed your video. Both highs & lows were very informative 👌 ❤

Heartland had their pepper jelly with combination of honey n sugar.

Just re did elderberries. First batch was runny firm, which is normal. Kinda a soft set, second was so stiff it wouldn't spread, third batch was runny. Heated the jars in water of the too stiff, scraped into the runny syrup batch, 3 teaspoons of sure gel pectin. Never boiled, just wisked and simmered for 15 minutes. Turned out perfect this time. I have never redone my elderberries. My mother-in-law used to add a box of lemon or grape Jell-O so the too stiff I had added a box of no flavor knox. Live and learn. I was afraid to bring to a boil and scorch, so i settled on simmer and dropping onto a refrigerated plate to check the set.

I am just now beginning to watch the video and want to share what I use to scrape the seeds out of the jalapenos: Use a grapefruit spoon which has a rigid edge at the tip and great for removing seeds from vegetables and fruits too such as cantaloupe, etc. Hope you like the tip!

I did the exact same thing yesterday! 😂 It turned out exactly the same but it tastes great. It was solid jam.

I did the same thing twice. This is my second time I’ve done the same thing as you, but the pepper jelly was good.

When i was making my "pepper jelly" i out in garlic, onion, habanero, jalapeno and red, yellow and orange bells. The taste was awesome but when i had runny jelly in the morning my life was almost ruined. I dont cook often and the "fix" just put me way past the "oh ill cook some pepper jelly for fun". I did end up getting a demand from my family and coworkers so i did make it often. I never understood the acidic balance of this stuff and wondering if having too many peppers in it or the other ingredients caused it to be "off" in that area not allowing the set to be correct. Also, now that I'm investing to try again this year, I'm thinking the pectin rolling boil process is temperamental. Over cooked pectin is damaging it? I dont know. If anyone has any advice i would sure take it. They always wanted it hotter so mine was 1 each red, orange and yellow bell peppers 5 jalapenos 3 habaneros 1/2 onion 1 whole garlic 1 1/2 vinegar 6 cups of sugar

I figured it out. Mine did not set either. Soooooo! I used liquid pectin and just like magic!!!!! It worked awesome

If I remember correctly last year when this happened to me and had to redo it, I added a half a pouch extra and I let it go longer and it’s that hard but it was very good. It was a double.

Boil it to jell point 220F, it will set, use candy thermometer, Worked for me

I appreciate that you made this video so those of us who have this issue don’t automatically think we did something wrong. I made pepper jelly last year and I used 1 1/2 packets of the Sure Jell. It was firm, but I like it that way. This year I only used one and had to reprocess my jelly.

Thanks for the info. I made tomato jam. It was runny. Heated again added another pack and it was runny. So I just did it again. And it's cooling know and I'm watching videos. I'm in the same boat I'm just going to practice. Thanks for sharing.

Thanks so much!

We made blueberry jam out of the Ball Preserving Cookbook. It did not call for any pectin. Crazy. We did one full recipe and a 2/3 recipe all at once. Ingredients ? Blueberries and sugar. Netted 14 pint jars. Today we reprocessed doing two 7 jar batches and added a quarter packet of sure-jel to each. They are still warm, 4 hours later and to me, still loose. Waiting for complete cooling, but, still a bit disappointed. New canners here. 😊 Thank you for your candid response to your challenges. K

I just did a batch of orange marmalade. Half the batch is perfect the other half is stiff. I wonder if it isn’t a matter of how long it has cooked or maybe the temperature. Perhaps the stiff ones got too hot being the last bit in the pot to get jarred. 🤷‍♀️.

I’m currently making pepper jelly. I’m hoping it doesn’t resemble a rubber ball inside the jar. Totally nerfed it the last time I attempted this 😂

I would use 1 cup of vinegar. 1 1/2 pkg of pectin. Rolling boil for 2 minutes.

I made a batch of ted pepper jelly ladt night. It is runny also. Girl, i thought you had it figured out gor me. 😂 I will process tomorrow but not sure which pectin or how much to use yet. 🤔

I had similar problems. I think I’m going to cook it a bit longer. Try the jell test and go from there.

THANK YOU SOOOO MUCH🎉. MY PEPPER/ green tomato jelly …all 4 batches… were watery! Tomorrow, I will follow your FIX…I don’t want to WASTE all the ingredients and time I invested in this project🎉

I can relate. Twice boiled blackberries.

I’m not an expert I’ll start with that, but the one minute is a guide. You must use the cold plate method to check the set on your jelly to determine how long t cook it.

My peach habenero was thin too.

Last batch of cowboy candy I made, I removed nothing!! I took a tiny taste and it almost blistered my lips!! Im so allergic to the oil!! Have to be extremely careful with them. I literally swell up like a blowfish!! Lol. Good job. Ive leatned to use about 2 T more than what pectin is called for. Theyve done something to the pectin. I also read you should never add less sugar than called for? You can look up the conversion from liquid pectin to powdered pectin. I googled because some recipes call for liquid pectin , I dont care for the liquid either. I did order dty pectin thru Amazon. Thanks for sharing. Sorry you had this happened!! I learned from my grandma 63 years ago. Live to can!!!

We use pepper jelly on just about everything

What I have learned is that sometimes it takes some jellies a couple of days to set up. They don't set up within 24 hours, you have to give them 48, then reprocess if not set. My pepper jelly does turn out the same after just 24 hours and one pack of pectin, but let set for 48 hours, and it will be set.... does this make sense?? I hope I'm doing a good job explaining.

I’m using hatch peppers but since they’re longer and some of them are smaller than others I don’t know how much to put actually how many cups I should use because they’re not like the bell peppers like I said two of these into that but when they’re hatch peppers, there’s no way to measured. I am using 3 cups of hatch peppers. See what happens.

I’m new to making jelly and have had to redo couple batches. One batch was horrible, the taste was good but I invented pepper hot candy!!😂

Wow-this happed to me last night and i re procssed it tonight.It was too runny.I can't hold things well and i dropped a jar of my pepper jelly.I hate dropping an empty jar but it's nightmares ,breaking a full jar!

Maybe try using pomonas pectin since you are doing lower sugar/alternative sweeteners. I always get a better set with pomonas than surejell, I think it is much more forgiving as well when you are tweaking recipes 😄

I think you needed to add more sugar

When I made the jalapeño jelly, I was sorely disappointed in my mild, because I was going for about a medium heat, and then some extra hot. Turns out, I got a mild and a barely medium. I took all the seeds out of the first one, and also used with jalapeños and bell peppers. Just about half and half If you’re lacking the stuff to make it mild as you might want, just take out the seeds Also, try adding ground lemon. Grind up the whole thing. Crab apples work as well but they have to be sieved

I know how you fell. I have made dandelions jelly for years and this year the first batch did not gel so I re-processed it. Still did not gel. So I’m thinking of trying it a third time. I have never process anything a third time. I’m frustrated.

I love you 😍

Sorry it all didn't work out. Love that you guys keep it real. Anytime I have reprocessed with more pectin, the jam tastes like baking soda, and no one likes it. It keeps things interesting for sure. Haha😂

I just made 8 jars and they are not setting 🙄… thanks for this

The first batch did not look too runny to me. I’m sure the flavor would have been fine. Sometimes you have to leave well enough alone. The color of the redone batch is not pretty. Way too dark. Overthinking can get us in trouble.

I made jalapeño jelly for the first time last week following a recipe that said use 1 pouch of liquid pectin. I followed the directions exactly, but it came out very runny. So after waiting 2 days, I opened all the jars back up like you did, brought it to a rolling boil, and added a second pouch of liquid pectin, boiled it for 3 minutes, filled my jars again, processed them for 10 minutes…….and it was STILL runny. Not as runny as the first time, but definitely not jelly-like. And it has practically zero “hotness”. In fact, it tastes overwhelmingly like vinegar. I need to find a new recipe because I didn’t like it. It was 12 oz of jalapeños, 2 cups of cider vinegar, 6 cups of sugar, and 1 3oz pouch of liquid pectin. I’m not redoing it again. I bought the 8 oz jars especially for this jelly, since I only had pints and quarts. I feel like I wasted a lot.

Sure, jell instructions said how much sugar for their recipe, but you didn't follow instructions. You cut the sugar, so yeah, you screwed up. You probably shouldn't call out their name brand. They teach to add the Sure jell to water and bring it to a full boil for 1 minute, then add your jelly and again bring to a full boil for 1 minute with everything combine The mixture must have proper PH for safety

Good Lord, where you cook it’s time to invest in a hazmat suit lol