"Tarpon" > wrote in message
...
> I've a couple questions that I would appreciate help with.
>
> I've made 2 batches of hot pepper jelly. The first set to a thick,
> corn syrupy consistency, not quite a jelly, but not too bad. The
> second I used a different recipe followed it exactly but this one only
> set to a maple syrup or salad dressing consistency. Also I found that
> both batches foamed quite a lot when I was boiling them, to the point
> of overflowing.
>
> So the questions are...
> 1. Is it worthwhile to try and reprocess the 2nd batch to make it
> thicker? If so can anyone point me to the means to do so?
> 2. Is the "foaming" normal or do I have my heat set too high? I don't
> think I was using too small a pot, it was an 8 liter and I was only
> making 7 cups of jelly.
>
> Thanks for any aid.
>
> John

You can only try, friend. Look he http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
That's our faq site, very helpful in many ways.
Help us help you, type out the recipe you're using? I'm up at 4,000 feet
elevation (over 1,000 m.) and I found that cooking an extra 30 min in the
added pectin recipe was good. Also good was measuring in the tin cups.
Measuring even liquids in the for-liquid cups I can easily overmeasure and
more than enuf is not! good.
I use about 1/2 tsp (a very small squirt) of canola oil (or any other
light unflavory oil) or butter will help that foaming, then take off heat,
let cool & stir for several minutes before jarring.
Let us know how you do!
Edrena