Thanks for the info. I too have some syrup from the satsuma/pepper jelly. The plain satsuma seemed to have jelled good. I just used one box of pectin (Jel-Ease) and followed the directions on the paper in it. I tried on the Harvest form also for some recipes. No luck there either, no tried and true.

mecdave - are you putting water in a pan and setting oven to 180? Jars are not meant to withstand dry heat - could shatter. And to truly sterilize (not just warm before putting hot food in), you must boil for 10 minutes, lower heat won't do. But no need to sterilize unless processing for less than 10 minutes (as for a delicate jelly, 5 minutes). I just put the jars in the pot I'm BWBing in, fill to the rims, you have to preheat the water and jars anyway before processing. I pour the hot (simmer or so if not sterilizing) water over the lids in a Pyrex bowl, Ball says you don't even have to do that but I like to let them soak/soften while I fill the first jar. If when I take last empty jar out of canner the water is already over tops of filled jars, and I'm afraid pot will boil over, I dump the last jar (and the bowl) in the sink, else I dump them back into the canner. So no extra pot/burner required. Lemon juice is more acidic than vinegar, OJ varies and can be over 4.0 so I wouldn't rely on it to acidify peppers, pineapple juice (if that's what's in the can, as mecdave said, check it!) is more acidic though not as acidic as lemon - remember, pH is logarithmic so 1.0 decrease in pH (say from 3.6 pineapple juice to 2.6 lemon juice) is 10 times more acidic. The lemon pulp in the NMSU recipe also helps to acidify the marmalade. That table is from USDA, so safe to use (provided no typos), I don't generally rely on the pickyourown site. Here's the original (with some humorous misspellings but hopefully no typos in the numbers): Here is a link that might be useful: Official pH values

I love Katiec's cheesecake, as does all of my family. The thumbprints are actually a Rick Rodgers recipe, given to me by Readinglady. I use my homemade habanero gold in place of the jalapeno jelly. I did find it easier to use a spoon to fill the indentations in the cookies/crackers instead of trying to squeeze the stuff out of a bag. Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400F. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie

I make citrus jellies all the time and I have found that you can not follow the directions on the surejell or liquid pecton boxes. The only way for the jelly to set is to change the order of the boiling. I add the box of surejell for the first boil ( 2 minute rolling boil ) and then I add the sugar for the second ( 2 minute rolling boil depending on how hot your stove is ). My jellies set once they cool. Paul