Unfortunately, this recipe produces a variable amount of juice due to variations in the size & juicyness of the peppers. If there is too much juice, it won't set with the amount of pectin asked for in the recipe. It can be reboiled using traditional jam setting methods--how it comes off the spoon or if some is placed on a cold plate it won't come together if you rub your finger through it (p833 Joy of Cooking)--it was a little rubbery, though, when I did this but of excellant appearance and flavor. When I make it again, I will try to boil down the juice to the stated amount before I add the pectin and chopped pepper. Adding in chopped red jalepenos makes it look real christmasy. This is a great recipe but it takes a few times to get it right. Best to make small batches til you are through experimenting. Enjoy