Reviewed: Dec. 19, 2002

Excellent recipe. Didn't thicken like I thought it might but it still makes a great spread.

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Reviewed: Dec. 8, 2002

I think I will strain out the peppers before putting in the jars. The peppers got small and whimpy after cooking anyways and they all floated to the top. Overall, the jelly was not very hot. I am gonna play with the recipe a bit.

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DSHELSTEN

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Reviewed: Feb. 4, 2002

I thought this was an excellent recipe. I added a little green food coloring. Would add more jalapenos next time, I like it "hot"! Delicious over a brick of cream cheese with crackers.

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KCONERY

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Reviewed: Jan. 26, 2002

I work at a well known restaurant where we make our own pepper jelly. I tried this and its great!!! Goes well with duck.

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Laura S

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Reviewed: Dec. 18, 2001

I used fewer jalapenos because we like a little nip but not real hot. This is great. I have it on toast almost every morning. I am already on my second recipe. Great on Cream Cheese and crackers as an hor doerve.

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Dottie

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Reviewed: Dec. 1, 2001

Excellent, excellent taste - and it is not hot at all. I made a second batch and added 2 more jalepenos - and left the seds in those - still not very hot. Very pretty and very good - just not hot!

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CNELLIG

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Reviewed: Nov. 30, 2001

I made 3 batches of this recipe and found that I had 21 jars of jelly that did not set. Very runny and a little disappointing. Tastes good, but a bit vinegary. Is there a way to re-cook it with more pectin to make it more jelly-like? I'd appreciate some feedback to save these batches!

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HEATHERCROMIE

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Reviewed: Nov. 23, 2001

I love the recipe. With the red peppers included, the jelly is a pretty color for the upcoming holdidays. The taste is perfect for me. It is hot, but not "killer hot." The one problem I had was that the jelly did not set up well and was runny. After a few days it is still not firm but it is more solid than it was. I actually don't mind the fact that it is not solid as I will be using it on cream cheese as an appetizer. I tried the recipe with dry pectin and liquid pectin and had the same results. The jelly may firm up as time goes on. However, I will use the recipe again, because the taste is perfect.

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ANNIE222

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Reviewed: Oct. 25, 2001

In short this recipe is "OUTSTANDING"

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redneckcook

Home Town: Montgomery, Pennsylvania, USA

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Reviewed: Sep. 5, 2001

I'm not an expert on cooking, so I want to give this as a warning to other inexperienced like me: Wear rubber gloves when cutting and seeding the jalapeno peppers!! Trust me from experience!!! A very good recipe though.

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SLUGBUGGY

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Reviewed: Dec. 30, 2000

I enjoy cooking quick things and this one is quick and tastes great. After making, I was asked for the recipe by everyone.

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PAMELA CORRY

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Reviewed: Dec. 4, 2000

I served this as an appetizer at Thanksgiving. Everyone loved it. One person said that it was very addicting.

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GWYNN

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Reviewed: Oct. 19, 2000

I have made pepper jelly for years and it was sometimes good, sometimes not. This recipe was the best yet. It sets up and tastes great. My family loves it.--Stephanie Kissel

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