The reason I even made it was because of the other hot pepper jelly thread and to experiment.
I had no idea it was going to turn out the way it did besides the heat.
I tried to make stuff before and it never set right or came out well,
Just like the pasta and bread once I tossed the instructions everything fell into place.
On line I found the magic number is 218F or higher for a good set.
If your jelly is coming out runny put a thermometer in it and wait for that temp to come up.
It doesn't have to be a rolling boil with foam erupting everywhere.
Store bought pectin is a relatively new product.
They made jams and jellies long before it hit the shelves.
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