Ok, I've never jarred or canned anything. I was a bit nervouse going into this after hearing all the horror stories about how difficult jarring can be. So, I followed the recipe to the letter. At stage 2, I had slightly more than 1 cup of liquid. Only mistake was that I let the mixture boil over... lots of cleaning afterwards :)
Anyway, as I was pouring the jelly into the three cup jars I had ready, it was obvious there was going to be a substantial amount left over. Luckily, I had another jar sterilized, so all I needed to do was to grab and use that.
Now, my suggestion is to let the jelly sit for a while (a minute or so), then stir the peppers from the top of the jar into the body of the jelly. The jelly thickens fast, so it doesn't take too long.
The jelly came out beautifully. And, as an added bonus, I got over four cups!!! This recipe was excellent. I will certainly make this for Christmas presents. It's taste is wonderful! It tates like jalapinos, but is not hot. We had it with bagels, whipped cream cheese and lox.
I can't stress enough; when you pour the jelly into the jars, let them sit for a minute or so, then mix the peppers that are floating on the top into the body of the mixture... it's beautiful.
For a divorced dad, this was a precursor to making grape jelly with my daughters this weekend! Looking forward to more success!!!
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Ok, I've never jarred or canned anything. I was a bit nervouse going into this after hearing...