The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 23, 2007
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!
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Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA
Living In: Dracut, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 31, 2006
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!
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Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 11, 2006
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!
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Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA
Living In: Edmond, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 20, 2006
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.
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Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 19, 2006
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
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Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA
Living In: Frisco, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 22, 2006
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 6, 2006
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? :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 5, 2005
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 7, 2005
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...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 26, 2005
love this recipe, made it again and I tryed cider vinegar this time,it was perfect thanks again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 12, 2005
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..
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Cooking Level: Expert

Living In: Bolivar, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 12, 2005
THIS TASTED GREAT BUT JUST WILL NOT SET. I DRAINED THE PEPPERS AFTER I CHOPPED THEM. I'VE EVEN ADD MORE PECTIN,SUGAR, LEMON JUICE AND WATER AND BOILED IT FOR A SECOND TIME AND RESEALED. AND THEY WONT SET. ANY TIPS ON HOW TO FIX?
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IVY

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 26, 2005
Turned out great. I highly recommend rinsing the peppers before chopping and I used a food processor for a really fine chop (ok, I turned them to mush!). Also I varied the recipe by using a low-sugar pectin, so it set up better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 26, 2005
This is quite tasty. All it needs is a little more jalapeno for me, but perfect for my friends who like it less hot. A keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 31, 2004
This was the best pepper jelly--I made it in 1 evening with great success. I took half of the peppers & half of the vinegar and put the mix into my blender, repeat with the remaining half. After the jars were filled I used the inversion method instead of the hot bath (just turn the jars upside down after filling with hot mixture for 3 hours)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 8, 2003
The pepper jelly is excellent. I decreased the jalapeno to 1 pepper and increased the red/green peppers to compensate. I also drained the peppers after chopping in the food processer. I had no trouble with it jelling. It turned out perfect!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 18, 2003
The taste is wonderful but my jelly wouldn't jell, I followed the instructions carefully but alas it's more like syrup than jelly. If anyone knows how to "fix" this I would appreciate it as I have 6 more pints of it and I hesitate to throw it out. I will check here weekly. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 9, 2003
This turned out wonderfully! I was very nervous after reading the reviews that people were having problems with it being runny, mine was set up after about 5 hours and just perfect! Thanks for such a great recipe, everyone loves it and I'm going to make more this weekend! Thanks again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 12, 2003
Like this recipe, but need to boil 2 minutes instead of 1 minute to keep from being so runny and have found MCP Pectin to work the best..also added more jalapano peppers with a few seeds... also added an additional 1/2 cup sugar.. this recipe is great on cream cheese.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 6, 2003
This stuff taste really good, but I have tried it twice and its to runny. The last time I tried two packets of the sure-jell and it was still runny. But it taste so good, so when I run out, I may try it again and use three, who knows.
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