I have peppers. Many different kinds. I love pepper jelly. I want
to make (and share) pepper jelly. One time I followed (very closely)
a recipe for jalapeno pepper jam and it turned out great! Next I tried
to make pepper jelly from a recipe contained in a box of Ball Fruit
Jell Liquid Pectin. I created yummy pepper syrup. My intention is to
track down what I did wrong. Following is the recipe....and following
that is where I believe I screwed up :

6 large bell peppers.
1 jalapeno.
3/4 cup apple juice.
3/4 cup cider vinegar.
6 cups sugar
2 pouches Fruit Jell liquid pectin.

Core, seed, and puree half of the peppers with half of the apple juice
and half of the vinegar. Repeat. Strain, measure 3 and 1/2 cups
juice. Then, (I assume) proceed with the basic cooked jelly
instructions contained with the Ball Liquid Pectin.

So, throwing caution to the wind, I figured I would get silly and use
six or eight different types of peppers instead of the ones listed in
the recipe. Ha ha.... Here's my thought process:

My impression is that when creating the liquid (juice), the idea was
to end up with 3 and 1/2 cups liquid (pepper juice, apple juice and
vinegar combined). Therefore, into a big measuring cup, I combined
3/4 cup vinegar and 3/4 cup apple juice. Next, I began to puree my
peppers alone, strain them and add this juice to my measuring cup
until I had a total of 3 1/2 cups liquid. After that, I proceeded to
make the jelly as described in the directions, and everything looked
good. I placed the sealed jars in a BWB for 10 minutes. The liquid
just never set up in the jars as I had hoped it would and now I'm
sitting on a lot of lonely crackers.

Is there a way I can test the product to tell what I did wrong? You
know, something like : dangle great-grandmothers wedding band by a
thread over the kettle and watch which way it spins, clockwise for
cooked to long, anti-clockwise for over-ripe fruit? Is there a recipe
that often works regardless of pepper type?