Any Jelly Making Experts? Made Jelly for the First time and it's Too Thick.

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Ingredients

1 orange bell pepper, halved and seeds and stem removed

1 lb red jalapeno peppers, seeds and stems removed (for a spicy jelly, use a couple of serranos and leave in the seeds to half/all of the peppers)

1 1/2 cups cider vinegar

1 pinch salt

6 cups sugar

3 oz liquid pectin

1 Tbsp butter

Instructions

Put the peppers into a food processor and process for 7-10 seconds. Alternately, you can finely chop them by hand - wear gloves!

Transfer the peppers to a large pot and add the vinegar.

Bring to a boil and then let simmer for 15 to 20 minutes.

Pour through a fine mesh sieve to separate the peppers from the liquid, you should have 1 cup of liquid. Simmer longer to reduce, if necessary.

Return the liquid and as much of the pulp/seeds (more for a much spicier jam, less/none for a slightly spicy jelly) to the pot and add the salt and sugar until dissolved.
Bring to a boil over medium-high heat.

When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, and then add the butter.

Stir the butter into the mixture and then add the liquid pectin, stirring to mix.

Let boil for 3 minutes.

Ladle into sterile jars leaving 1/4 inch headspace.

To store jars at room temperature, you'll need to seal them in a hot water bath for 10 minutes. Otherwise, let the jars come to room temperature, place the lids on them, and then store them in the fridge (the jelly will keep a couple of months this way).
Refrigerate jelly after seal is broken.

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