I followed the directions, and the suggested added pectin, drained pepper juice. etc.

Used a very similar recipe but had 6 1/2 cups sugar. Set up perfectly but the peppers did float to the top. When I opened them to serve I mixed the peppers and they stayed mixed.

Enjoyed this recipe...had no problems with it jelling, but did have a problem with the majority of the peppers "floating" toward the surface, rather than being evenly dispersed throughout the jelly. anyone know why or any suggestions to correct this problem in future batches?

Very good and pretty. I too strained the peppers after they'd been chopped up (I food processed them) and used 2 pkg pectin (liquid). it's very pretty and has set up nicely. Good flavour.

tastes good, unfortunately it never set up!.

I have made this recipe 4 times, the 1st time it did not set up well, you need to drain the peppers well after they are chopped. Tastes great, I have been trying to get it hotter since I'm using peppers from the garden and my hot peppers are only mildly hot.

Divine! I used only green bell, yellow hungarian and jalapeno peppers (no red bells), since that is what we grew in our garden. Following other's suggestions, I drained the excess water from the peppers with cheesecloth before processing. I only used one packet of pectin and boiled for two minutes. These modifications created the perfect jelled consistency. I'm making my second batch right now! Thanks for the super recipe and great tips!

This is great tasting pepper jelly and I get raves with it. The only problem is it did not set up. Next time I will do as others have mentioned and use 2 packages of powdered pectin.

I read the other reveiwsabout it not setting up, and I should have listened. I have making jelly forever, this recipe is running, not even close to setting up. Very disapointed.

I love this recipe! I used my food processor to chop the peppers and jalepeno which made it so easy. I gave it to people in a gift basket. They all called for the recipe!

This is the best! I've tried quite a few and Wendy's is by far my favorite. It is so very easy. I make a couple of batches at Christmas, its a nice gift in a basket of goodies. I've even colored one batch red and one green and layered or just had different colored jars, fun! If you've never worked with fresh jalapenos before be sure and where gloves! Thanks, Wendy!

Although spicy is not my taste I have friends here at work that love it, so I attempted this recipe as secret santa gifts. I used 3 jalapeno's and 1/2 tsp. of cayenne pepper and although it has a bit of a bite, it wasn't too hot, even for me. For the spicy palate I would add more heat! I did strain the peppers in cheesecloth because of some of the reviews mentioning gel problems, but a bit too much! I ended up having to add some water. I also used 2 pkg. of pectin. Mine gelled very well, actually I'd like it less gelled. Overall, not a bad recipe. Thanks!

This recipe is AWESOME! I read all of the reviews and used 3 of the suggestions: 1. I drained the peppers after chopping 2. I boiled 2 minutes instead of 1 and 3. I used the inversion method and it worked great but I had to run the jars under hot water to loosen them so they would settle into the bottom of the jar. I also used 2 cups of red bell peppers, 1 cup of green bell peppers and 1 cup of jalepenos. The jelly turned out GREAT (but could still be hotter for my taste) and it is the first jelly I have ever made. I used Sure-Jell fruit pectin if it helps.

great recipe but we tweaked it a bit after reading the reviews. no problem setting up and has a fantastic flavor. add to recipe half another pkg of sure jel and 1 Tbsp lemon juice. peppers we used were minced, de-veined and seeded- 2 c bells, 2 c jalepenos, and 1 c cowhorns. rich pepper flavor and not too hot. awesome over pork chops

This is a great recipe, but after making it twice, have found it either has a typo or needs a slight modification. Both times I have made this jelly as the recipe states, it has not set up properly, as others have noted as well. The first time I put it all back into a pan, added 1 more box of powdered pectin, cooked and processed again as stated. After that it set up fine and was absolutely delicious. I just made it again (as written) and am again having the problem with it not setting up. I will add more pectin and re-process as I did before and hope for the same results. For all first time users of this recipe...this is a fantastic flavored jelly...if you want it sauce consistancy follow the recipe as written. If you want jelly consistancy use 2 packets of pectin. And one word of warning...this stuff is addicting!!! I have also played with the type of peppers...substituting hotter peppers for or adding to the jalepenos. My latest batch is actually a 4 pepper jelly...Red, Green, Jalepeno and a touch of hablano...mmmmmm!

This is the BEST recipe! We get rave reviews when we take it to parties and our family can't wait for their jelly jars at Christmas. Easy and delicious. What more can a cook ask for? :)

YUM! This turned out beautiful AND delicious. I chopped my red and green peppers in the food processor then pushed all of the liquid out of them in a strainer. I boiled for two minutes instead of one and used no suger pectin. It set up beautifully! I'll be giving it as Christmas presents. Thanks for a great recipe!

This turned out great. I couldn't figure out what color it would be, so I made two different batches - one using all red peppers and another using all green peppers. The red was perfectly red, and I added about 15 drops of green food coloring to get the green pepper the color I liked. Also, doubled the jalapenos. Used Ball no sugar pectin, and set within an hour or so. I plan to make another couple of batches to give as Christmas favors...

love this recipe, made it again and I tryed cider vinegar this time,it was perfect thanks again

very good.. but I call this HOT PEPPER SPREAD..It seems to be a little thin but still works well on cream cheese.. I do cook for 2 min and do use MCP brand pectin if I want it thicker.. MCP has never failed me... but still takes this recipe a few days to set firm.. also add more hot pepper to make a little hotter.. thanks for sharing this recipe..