Reviewed: Nov. 2, 2009

Fantastic Taste! This was my first jelly-making experience. Since a lot of reviewers said the jelly did not set up properly, I decided that instead of doubling the pectin I would use less of the other ingredients. I ended up with about 2.5-3 cups of finely chopped peppers, and used the whole 1 c cider vinegar and 5 c white sugar. This caused my jelly to be a little over-jelled for my preference. Next time I'll actually try the recipe the way it is written. Very great taste though!

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Jess

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 1, 2009

This is great! I too used 2 pkgs of pectin but wow it is better than what I purchased in the stores.

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dads

Cooking Level: Expert

Home Town: Orillia, Ontario, Canada

Living In: Callander, Ontario, Canada

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Reviewed: Oct. 26, 2009

I made this with red bell peppers and hot carribean red peppers (seeded). I added an extra cup of sugar and 2 pkgs of sure gel and it turned out fabulous. Very hot, but wonderful and a beautiful bright red.

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MoreCoffeePlease

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

I just made two batches. Each time I had some mild and some hotter peppers but I did increase the amount of total hot peppers to 3/4 cup and subtracted the amount from the total bell peppers. I added a half clove of minced garlic to each and to one batch I added about a tablespoon of freshly grated ginger. Both batches turned out great. I really like the ginger flavor as a change of pace. The loose gel is nice for using with soft cheeses as you don't have to spread it.

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sensorydeb

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Reviewed: Sep. 21, 2009

Made this recipe with my mom and sister this summer. It has become a huge hit with my family and anytime we go to a party we are asked to bring our hot pepper jelly! We've also given this jelly as gifts to friends and family. This will be something we do together for years to come. We were very happy with the consistency and flavor of the jelly.

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swtpepper

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Reviewed: Sep. 19, 2009

This is a great, simple jelly recipe. I used 2 pkg pectin based on reviews, but think 1 is likely fine assuming you cook the jelly long enough at each stage. To prevent fruit from floating in any jam/jelly, let it sit about 5-7 minutes after removing from heat. Stir regularly. This gives extra time to remove all foam as well. You will find you have evenly distribution. If your jars, lids, and rings are piping hot, as they should be, you'll have no problems with jars sealing.

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CanadianCanner

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Reviewed: Sep. 15, 2009

Okay, after much research around the web, it seems that everyone has trouble with this setting, including me. I suspect that some peppers have an enzyme that keeps this from setting properly some of the time. Some peppers seem to be fine and it sets well, others won't set no matter how much pectin you use. So it's like roulette. But darn this is good! My son gobbled jar after jar of this stuff. If I could figure out what makes this NOT set, I'd have quarts full of it.

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GingerBlue

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Reviewed: Sep. 11, 2009

Oh my goodness. This recipe is sooo good! It is wonderful with cream cheese on crackers. It's hard to tell if it's sweet or spicy. But the combination is awesome!

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ChickenLady

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

With the doubled pectin, this was exactly what I was hoping for. Although next time I'll add a bit more jalapenos to give it a bit more of a kick!

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dr. p

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Reviewed: Sep. 2, 2009

I make it every holiday.

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Gary

Cooking Level: Intermediate

Living In: Tracy, California, USA

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Reviewed: Aug. 30, 2009

Fabulous taste but glad I read the reviews! I used 3 cups red peppers & 1 cup cayenne plus 2 packages of the sure-jell pectin right away. Came out perfect! Although my next batch I may use even a little more cayenne. Even using a whole cup it had just a little bite but not what I'd call hot.

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Leana

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Reviewed: Aug. 27, 2009

This is so delicious ... I used 1.5 packs of Sure Jell, and it was perfect ... I've made two runs so far, using a few Tabasco peppers, and it's absolutely perfect ....

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Aug. 27, 2009

I made three batches of this jelly and had no problems with it setting up. I did make sure the peppers were well drained. I used sure-jell fruit pectin. I was looking for a recipe for my serrano peppers and chose this one. I used 1/4 cup serrano and 1/4 cup jalapeno and then adjusted the bell peppers to equal out. For me I could make it hotter, but it was a great blend of flavors. I took a jar to work with cream cheese. Within minutes it was devoured. My husband is taking a jar with cream cheese and crackers tomorrow.

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Roxanne

Cooking Level: Intermediate

Living In: Bellevue, Ohio, USA

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Reviewed: Aug. 23, 2009

This is an awlsome flavored jelly,I added a half teaspoon of ground smoked jolokia pepper and achieved the heat factor I wanted. I just wish I'd read more reviews on the jelling before I made this batch oh well it's still gooooood

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rick

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Reviewed: Aug. 20, 2009

I have probably made over 20 batches of this recipe and these are my recommendations. Use Sure-Jell pectin if you can, it keeps the peppers suspended throughout the jelly and sets very well. Also, cut the peppers by hand, not in a food process or chopper. Those methods create more liquid and the jelly may not set. Do not turn the jars as that may disrupt the jelling process. If you want it hotter, cut back on the red peppers (1/2 cup) and add more hot peppers-habenero, chili, serano, etc. Just make sure you have a total of 4 cups of chopped peppers.

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Susie Homemaker

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Reviewed: Aug. 19, 2009

I followed the recipe exactly, except I used two boxes of pectin. It set up beautifully.

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Loribeth32

Cooking Level: Intermediate

Home Town: Lafferty, Ohio, USA

Living In: Circleville, Ohio, USA

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Reviewed: Aug. 15, 2009

Tasted really good. I was able to make 6 jelly jars. 3 were red and 3 were green. I accidently added too much green food coloring so it turned out very dark. Next time, I would like to add some red food coloring also because the recipe as is is light brown/green than red.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 2, 2009

This is a great recipe! However, it should be known that this particular recipe may take up to 3 weeks to set up! If I had not read that in pectin recipe guide, I would have thrown the jelly away. Be patient, turn the jars over now and again so the peppers don't settle at the top of the jar and you will not be disappointed! Honest : ) This jelly served with cream cheese on Townhouse crackers is a hit at any gathering. Enjoy!

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Ghost Whisperer

Cooking Level: Expert

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Reviewed: Jun. 22, 2009

I was emboldened to add 2 cups fresh chopped jalapenos after reading another reviewer's comment. It was not too hot - I loved it. It set up a little softer than other jellies, but I like the consistency.

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 24, 2009

I tried this recipe and many others for hot pepper jelly. I too have trouble getting it to set even when doubling the pectin, I think it's a chemical thing going on between the pectin and the amount of "HOT". doesn't matter though........it's a hit even when runny, will triple the pectin next time and see if that helps.

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