There is a product you can buy called certo. There are recipes with the insructions for making most jams and jellies. It has both cooked and uncooked jam recipes you just have to be sure to follow it exactly or it will not work.
I think the pH of the hot peppers (acidic) makes the pepper jelly require more Certo/SureGel than ordinary fruit jelly. This is the second batch I made and it was too thin both times. Had to reprocess the last batch and basically double the SureGel. I'll probably do the same on this batch, but not quite double the pectin.
Jelly is a solid, although it is rather viscous.
Jelly is a solid, although it is rather viscous.
24 hrs
Jelly may be a liquid colloid.
Jelly is not a solid or a liquid. It is an amorphus substance, like glass. It shares some properties of each.
Jelly is a gel (liquid-solid colloid).
It is a colloid.
The colorless jelly-like liquid is likely to be water-based gel or a clear gel such as aloe vera gel.
True. Jelly is a kind of a Liquid as it was originated from a kind of Liquid. But, Liquids can't be compressed. The understanding of why it can be compressed is that Jelly has a particular or definite appearance and measurement. so, it is acknowledged in the Solid-state. And, Solids can be compressed if you have sufficient pressure on it.
Yes, jelly is considered a reversible solid. When warmed, jelly melts into a liquid form; when cooled, it solidifies back into a jelly-like consistency.
jelly