Reviewed: Mar. 15, 2012

Excellent recipe. I threw in a ghost chili for fun and it makes the burn last a little longer. I put it over cream cheese and serve with ritz crackers, or make PB&J sandwiches and it is delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dickyB

Reviewed: Mar. 6, 2012

Delicious! Gave it as Christmas gifts to family and friends and everyone raved about it. Especially good with crackers and cheese. Meat-eating friends also liked it on roasted chicken.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BeckyR

Reviewed: Jan. 3, 2012

This recipe is wonderful and full of flavor and vibrant color. I had a can of roasted red bell peppers, so I tried subbing them for the raw in the recipe, the second time I made this jelly, and it was wonderful. I also tend to gently shake the jars as they cool so that the mixure combines as it sets, rather than let the solid parts float, I prefer the even distribution to the floating effect. I give these every year at Christmas along with a jar of Strawberry Preserves (also found on this website) and everyone loves it. This year I made it a little hotter than usual and got rave reviews from all my family, so I will not skimp on the habanero any more. Try it over cream cheese with crackers, a distinct crowd pleaser at parties, and very pretty when displayed on a platter nicely.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hawkbandmom

Reviewed: Jan. 1, 2012

This was great!! So good on cream cheese with crackers, also great with pork. The only thing I would change would be to make more. Everyone loved it so much I'm down to my last jar.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

secanute

Cooking Level: Intermediate

Living In: Bancroft, Michigan, USA

Reviewed: Dec. 21, 2011

so easy, fast buitiful color and great flavor, use on fish and pork thanks made 60 jars,christmas presents for everyone thanks Rusty

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rusty

Reviewed: Dec. 12, 2011

Excellent pepper jelly but mine turned out way too thick. This was my first jelly attempt so i need to do some research on how to fix that. I only used 12 habeneros instead of all 15 and it is plenty hot for me. Gloves are a must and I think I will use a nose/mouth mask as well as some eye gear, I was hurtin' while seedin' those things! Definitely will try again for the perfect consistency.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cara

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

This was my first time canning and I was very nervous about it. This recipe was fantastic and turned out great! I had a random mix of peppers from a local farm (from mild to hot). I left out the red bell and used mostly aji dulces, with some habaneros, and serranos and got a nice medium heat. the carrots add a little sweetness and lots of color, but otherwise i didn't really taste them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kiylime

Reviewed: Nov. 27, 2011

I just made this jelly. It looks so pretty in the jars. I followed the recipe other than using yellow pepper and red pepper. We dipped toast into some after cooking it and it's delicious! I'm going to make turkey meatballs for a party and use this jelly as a glaze. I'll be making this every year to use up some of my habanero crop.

Was this review helpful? [ YES ]
1 user found this review helpful