Actually, that was my exact plan to serve it (as taught by one of the best
jelly/jam makers on this board who once sent me a sample of her
ow-so-delicious pepper/apricot jelly, I believe it was) - however, mine
looked like cream cheese floating in a pond of green...

Cheryl

(See it really hasn't even started to set yet...)


"cooksalot" > wrote in message
news:1124784620.11d839ed95f9bf89d6b2335703c37e0e@t eranews...
> Gotta watch it. I made some and it didn't set then I went to dump it
> after a year and the stuff was like set like rubber. Some times it just
> takes time to set if not serve over a block of softened cream cheese with
> crackers yum.
>
> Vicky
> "clc" > wrote in message
> ...
>>I made my second batch of pepper jelly a week or so ago and took a jar to
>>a party over the weekend and it doesn't appear to be setting up. This was
>>the first time I've used the liquid pectin, and only the second time I've
>>tried making jelly. I used just a bit over 2 cups of peppers in this
>>recipe and 1 pouch of the pectin - was this correct? Do you think over
>>time the jelly will set up, or is it a lost cause? I've kinda looked
>>around a possibly trying to "redo" the jelly, but can't imagine adding any
>>more sugar - the taste right now is perfect.
>>
>> Any ideas/recommendations?
>>
>> Cheryl
>>
>
>