Not enough sugar in strawberry jelly

There's quite a few recipes online.

This one seems pretty simple.

It looks like in general, you:

1. Liquify your peppers
2. Cook the result with vinegar
3. Strain it
4. Cook the result with salt and sugar
5. Add some pectin
6. Add some whole jalepenos (probably optional)
7. Transfer to jars

I found a site with another cranberry sauce maker complaining of the end product being too runny. What I learned is that cranberries have lots of natural pectin that is released when they are cooked past bursting.

If it were me, I would:

1. cook it some more, keeping it at a boil but watching it carefully so it doesn't boil over and does not start to scorch at the bottom of the pan (in other words, stir and WATCH IT!)
2. When the cranberries have deflated from releasing their inards and some of the excess liquid has either boiled off or thickened, your recipe should be salvageable.

Best of luck!