I started to make my jams and butters a couple of months ago so that they would be ready to give away this holiday season. They all seem to have turned out fine. A week or so ago I decided to make an additional jelly. Red pepper jelly. I only made one batch because it is not for everyone and I made it with the addition of a Thai red chili. It has a nice heat with the sweet. The problem is the pectin. I used the powder variety for all of my other recipes. When I found this recipe on Cooks.com for the red pepper jelly it called for the liquid Certo. I used it and it did not gel. It stated that it can take up to 2 weeks for some types of jellies to gel. No such luck. So, the other day I re-boiled and added a second pouch of Certo. It is sitting in my fridge right now, but it is still not thickening to my liking. I will give it a few days, but I am having my doubts. Damn you, Certo!
RED PEPPER JELLY
6 lg. red peppers
1 1/2 c. cider vinegar
6 c. sugar
1/2 tsp. salt
1 tsp. crushed red pepper
1 pouch Certo
Process 1/2 pepper and
1/2 vinegar at a time in a blender. Add all ingredients except pectin and bring
to boil over medium heat. Add pectin and reboil. Cook until it thickens, about
20 minutes. Pour into sterilized jars and seal process 10 minutes.
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