uh oh; if that's true, we did exactly the wrong thing. Pressure canning went for 20 minutes and then there's the time after that as the pressure's releasing, and the jelly's still bubbling. Next time we'll do a simple hot water bath. I found that info on the internet, too: excessive heat inhibits pectin.
The results look good, however. The small jars have all jelled well; the bigger ones start to slide slowly if turned on their side. They're cooling in the fridge.
Taste is to die for.
