I like to make hot pepper jelly. The only trick to it is : the hotter the pepper, the more pectin you need to add. I can't explain the science ... but once you get into the ghost chillies, the jelly is really runny unless you add almost twice as much pectin.
Not my forte, but sounds like you got it down good! Not sure why so much pectin is needed. Do you give it water baths too? And if so, I hear the altitude one is at makes a difference when it comes to the preservation and sealing of a can/jar.
I like to make hot pepper jelly. The only trick to it is : the hotter the pepper, the more pectin you need to add. I can't explain the science ... but once you get into the ghost chillies, the jelly is really runny unless you add almost twice as much pectin.
Not my forte, but sounds like you got it down good! Not sure why so much pectin is needed. Do you give it water baths too? And if so, I hear the altitude one is at makes a difference when it comes to the preservation and sealing of a can/jar.