Please help!
I made pepper jelly for the first time. All the canning lids have a good pop down seal. when cooled (4 hr.) it did start jelling but was runny. after 8 hr. it got a little thicker, so I waited. I am now 24 hr. in and it is much thicker but is still a little runny -not a complete solid. On youtube , the cook made the jelly and said it would be thick by the next day.
Question: should I try to reheat and recan OR does pectin take longer then 24 hr to set (to a solid gel)
To know the whole recipe/situation- used 4 full cups of sweet peppers, 1 cup of apple cider vinegar, 1 box of sure-gel fruit pectin. let it come to a rolling boil at least 1-2 min. Added 5 cups of sugar, and again let it come to a rolling boil. Canned in hot 4 oz. jars and let cooled. Also in case altitude comes into play, I live in the south (Louisiana)
I made pepper jelly for the first time. All the canning lids have a good pop down seal. when cooled (4 hr.) it did start jelling but was runny. after 8 hr. it got a little thicker, so I waited. I am now 24 hr. in and it is much thicker but is still a little runny -not a complete solid. On youtube , the cook made the jelly and said it would be thick by the next day.
Question: should I try to reheat and recan OR does pectin take longer then 24 hr to set (to a solid gel)
To know the whole recipe/situation- used 4 full cups of sweet peppers, 1 cup of apple cider vinegar, 1 box of sure-gel fruit pectin. let it come to a rolling boil at least 1-2 min. Added 5 cups of sugar, and again let it come to a rolling boil. Canned in hot 4 oz. jars and let cooled. Also in case altitude comes into play, I live in the south (Louisiana)