How can we make this jelly set?
A friend and I have been making jalepeno-pineapple jelly… last few times we made it, it has not set or thickened like it should. We used 4 packets of Liquid Pectin, and the recipe asks for only 2… but it still did not set… What can we do to make this work?
Pineapple has an enzyme that breaks down proteins like those in gelatin. I don’t think it has an effect on pectin, which is a soluble fiber.
Pectin needs the correct pH to set correctly. So if the pH is too high or too low, you will need to adjust it.
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