Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 11, 2011

This is absolutely amazing, I gave it to several family and friend (some people didnt try it since they thought it will be too spicey) but the people that did tried it, they requested for more! I like to eat it with triscuits or ritz crackers and cream cheese. Makes a beautiful appetizer also.

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2 users found this review helpful

Reviewer:

Mrs.Khan

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Gaithersburg, Maryland, USA

Reviewed: Dec. 29, 2010

This is great and very easy! I followed the recipe exactly!!

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8 users found this review helpful

Reviewer:

jimaneye67

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

Reviewed: Dec. 17, 2010

This recipe makes the best jelly. I love it with cream cheese and crackers. I would add one thing to the first step though, open all of the windows in your house. This is hot to make!

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7 users found this review helpful

Reviewer:

sims_lady

Reviewed: Dec. 13, 2010

Awesome and easy! this was my first time canning and it was a piece of cake.

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3 users found this review helpful

Reviewer:

MOOPEY

Reviewed: Dec. 3, 2010

I have made this jelly several times, exactly the way the recipe is written, and have enjoyed it. This time I wanted to try something different. I grilled canned pineapple rings (5) and chopped them very fine. I used an addtional 1/2 package of powdered pectin (along with the liquid pectin) to compensate for the extra moisture from the pineapple. The jelly turned out really good! Thank you for an excellent recipe that can be modified so easily.

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2 users found this review helpful

Reviewer:

maddiesmom

Cooking Level: Expert

Home Town: Durango, Colorado, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Nov. 12, 2010

This is excellent! It's not too hot or too sweet! Instead of using the red bell pepper, I just increased the amount of carrot to to 2 cups. I also only used 1 pouch of powdered pectin. It's not super thick, but perfect on a cracker with cream cheese!!!

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2 users found this review helpful

Reviewer:

CRISI13

Reviewed: Nov. 8, 2010

UNBELIEVABLY GOOD! This jelly is so good it won't last long when you put it out with cream cheese and crackers. Easy to make EXCEPT for the power of these peppers. Do NOT touch pepper or your dishes during clean up without wearing gloves!!!

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2 users found this review helpful

Reviewer:

ksmomdf

Reviewed: Oct. 28, 2010

This was my first time making jelly AND canning and it was a great experience both ways. The jelly was phenomenal and the process took about 2 hours from start to finish. I had a mix of peppers: habaneros, jalapenos and thai chilis. I followed the recipe as written, with the exception of adding 6 drops of red food coloring to the jelly before putting it in the jars. YUM!

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2 users found this review helpful