Why does mold grow quickly on my jelly after being opened and in the refrigerator?
Again, this is usually caused by low sugar content in the jelly. The lowest I recommend using is 40% sugar, 55% fruit. If you want to use less than 40% sugar I recommend our Pacific LM-O Pectin, which contains preservatives that will lengthen shelf life after opening.

Why are my peppers suspended but runny, not gelled?
This is due to the pectin pre-setting. This is caused by too much acid in the recipe, adding sugar too fast (which drops the batch temperature), or pouring at too low of a temperature. All of these mistakes will make your jelly pre-set.