well - I make pepper jam not jelly. My recipe uses 1 1/4 C cider Vinegar to 8 C of ground up (in the food processor) peppers. Generally, acidic additives like vinegar, lemon juice & etc are there to help the set. You know, one of the advantages to Dutch Jel Lite is you can re-cook it. So if you make a batch & it doesn’t set properly you can just re-cook it adding whatever you think you may have left out. Experience helps too. Some fruits & berries have lots of natural pectin, like cranberries, and require little or no additional pectin to set. Others, like peaches have very little & need lots of pectin. It also varies from batch to batch with sone batches of the same fruit having more or less natural pectin & so requiring a bit more or less of added pectin. Takes a bit of practice Shrink.
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