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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momagain

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

I always use liquid pectin and when the recipe calls for one package, I use l-l/2. I have never had a problem with setting jelly. If the jelly is too firm, then before I put on the cream cheese, I microwave it for 25 seconds.

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sheral

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Reviewed: Feb. 21, 2009

Have not made this recipe yet, but in past I've found that if you make sure it comes to a rolling boil (will not stir down) then start your timing of 2 minutes cooking, it will set for you. On subbing stuff, I had some Raspberry-Jalapeno Jam at some show that was great.

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Kim

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Reviewed: Feb. 16, 2009

I gave it four stars based on flavor. I could not get this to set up properly. The flavor is good. I increased the jalapenos to 1/2 cup and it was still not hot enough. Pretty color and my peppers are floating throughout the mixture, not just on top. Overall a good recipe will try again another time to get it to set.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Jan. 24, 2009

Delicious recipe! I only wanted to make a little bit since it was my first time making it so I cut the recipe in half except for the pectin and it turned out excellent. I also used 4 Habanaro peppers instead of jalapeno's. I will definately make this again!

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saraleecheesecake

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Reviewed: Jan. 21, 2009

This is a great recipe. Not as hot as I think a pepper jelly should be or that I have had before. I gave these out to family and friends and they all enjoyed it. I'll be making it again.

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ann

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

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Reviewed: Oct. 20, 2008

I used two pectin packages as suggested and it set up beautifully. Also I doubled the hot peppers and used cayenne and super hot chilies instead of jalapeños. I added some red onion and a little garlic. Wow it's delicious and extremely hot! This was my first pepper jelly and I cant wait to try some different variations on my next batches...

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Ian

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Reviewed: Sep. 29, 2008

I wish this had turned out! I read the other reviews and took the advice of adding 2 boxes of pectin but it still did not set. The peppers all floated to the top and it stayed runny. I had hoped that it would have turned out as it smelled delicious. Too bad :(

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Michelle Zimic

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Reviewed: Aug. 27, 2008

I have been making this recipe for a few years now and my friends have come to expect their jar come harvest time. I have had the same problems with the gel setting and will try the suggestions provided. As for the peppers floating to the top: I had read that you can tilt the jars while the jelly is setting (do not turn upside down). I simply tilt it on its base and roll around a little. This is only suggested after a 10 minute boil and with 4 or 8 oz jars. The method works fine.

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Trish

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Reviewed: Aug. 13, 2008

Like many suggested: Boil 2 minutes, use inversion, and drain the peppers and you shouldn't have problems with it setting. It set overnight for us. It's awesome. We used those fancy new jars from Ball and it'll be a perfect gift. Our variation: 2C Red (3 peppers), 1C Green (2 peppers), 2 hot red peppers, and 4 jalepenos. Made 7 8oz jars.

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wytnyt

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Willmar, Minnesota, USA

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Reviewed: Jun. 17, 2008

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

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doctordave

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Reviewed: Jun. 13, 2008

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.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Feb. 10, 2008

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?

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COULDSTERN

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Reviewed: Dec. 24, 2007

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.

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BabetteQ

Cooking Level: Expert

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 26, 2007

tastes good, unfortunately it never set up!.

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mr.monte

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Reviewed: Nov. 16, 2007

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.

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rennb

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Reviewed: Aug. 12, 2007

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!

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Georgie

Cooking Level: Expert

Home Town: New Springfield, Ohio, USA

Living In: Marshall, Michigan, USA

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Reviewed: Aug. 7, 2007

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.

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Jun. 20, 2007

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.

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concon

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