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.
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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.