My mom made the recipe below and ran into problems. Most of the jelly did not jell. "Most" includes all the jars she processed. The only jelly that actually set up the way it should was about a 1/2 cup of the leftovers that she poured into a small bowl and then pretty much ignored. All the jelly in the processed jars is still very runny.
I've never made anything except fruit jam and have no suggestions for her. Anyone else ever made pepper jelly or have any suggestions about what she can do?
Green Bell Pepper Jelly Recipe
Serves/Makes: 4 half-pints
6 large green peppers
1 1/2 cup cider vinegar
6 cups sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
6 ounces liquid pectin
Green food coloring
Remove stems, seeds and white portions of peppers and cut into pieces about an inch square. Put half of the peppers and half the vinegar in a blender or food processor and puree. Repeat with remaining peppers and vinegar. Put the puree into a large pan and add sugar, cayenne, and salt.
Stir constantly while you bring mixture to a full rolling boil and add liquid pectin. Continue to boil for 1 minutes, stirring constantly.
Remove from heat and stir in enough green food coloring to achieve a green that you find satisfactory.
Pour immediately into sterilized jelly jars and seal with a thin layer of melted paraffin. Stir in a cool dry place.
(Note: my mom didn't do the paraffin step but used the old-fashioned sterilizing process instead. This recipe came from a site called CDKitchen.)