Green Pepper Jelly Too Hard?

I used home grown peppers and followed a recipe exactly. The jelly set up so hard it's barely spreadable! Is there a way to fix? I used 1/2 pint jars and did not process in a water bath.


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Gold Post Medal for All Time! 677 Posts
October 2, 20180 found this helpful

Powdered pectin gives better results than liquid. What did you use?

October 3, 20181 found this helpful

I used liquid. Next time Ill try powder. Thanks


Gold Feedback Medal for All Time! 949 Feedbacks
October 2, 20180 found this helpful

This is something that I have never tried so I was curious and went to Google for answers.

  • Well it seems there is a LOT of information on problems with making pepper jelly. This just means you are not alone in getting unsatisfactory results when making pepper jelly.
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  • The only real statement that I found about what to do with too hard jelly was to stir in 1 T. of warm water when you open the jar.
  • There are lots of reasons given as to why this could happen but it would be best for you to read some of these forums yourself as there are just too many "suggestions" to state them here.
  • Most suggestions will have to do with what to try when you make your next batch of jelly.
  • Some are set on powdered pectin but it seems that most recommend the liquid but in different quantities. Seems you can have problems no matter how closely you follow the recipe.
  • You can read some of these comments but not much is said on how to "fix" a bad batch.
  • Maybe someone else will have a better solution as to what to do with your already made jelly.

Bronze Feedback Medal for All Time! 196 Feedbacks
October 2, 20180 found this helpful

Years ago we made hot pepper jam with the same issue. We softened each serving in the microwave for 10-15 seconds...added cream cheese and crackers and served it with a nice glass of white wine....yum!


Nuking made it spead able. Never tried green pepper, but assume the nuke concept would work for it also. Mmmmm. Now I am hungry!


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