I’m not sure – I have never tried gelatin in place of pectin. If you decide to do that, I’d love to know if it worked.

You can add a bit more pectin to solidify it a bit more to your liking. But in general, this pepper jelly is “runnier” & actually less “jelly-like”. As you can see in the photos, it doesn’t completely set.

Honestly, never had a reason to weigh it before. It doesn’t need to be precise – just an average size bell pepper & the 2 sweet peppers as pictured (about 3-4 inches long- not including the stem). It won’t kill the recipe if you are slightly larger or smaller.

Hi Tori, I like to use Instant Pectin – like this one https://amzn.to/2Zo2GtO

Hi Nancy,
I’m so happy you would like to make this recipe. As mentioned in step 5 of the recipe, you would boil the jars for 15 minutes before removing. But here is the full process – Just like any other canning, you start with preparing the boiling water canner. Heat jars the in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Transfer the hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process for 15 minutes, adjusting for altitude. Turn off heat; remove the lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. The lid should not flex up and down when the center is pressed.