Reviewed: Apr. 28, 2012

I made this recipe and it tastes just like I remember from the farmer's market in Birmingham as a kid. I think many are confused by the name because it's called jelly. The hot pepper jelly we had as kids was never set up. It's just a syrup like consistency you pour over cream cheese and eat until you're sick with crackers. The sweet and hot at the same time is so addictive.

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Natalie

Reviewed: Feb. 26, 2012

very good, first time i ever had pepper jelly. Will make again

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MSTUCKER

Reviewed: Feb. 15, 2012

too sweet, needs more hot peppers

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tara10572

Reviewed: Jan. 31, 2012

I make this over and over again and it's fabulous, but I do agree that 2 packages of pectin makes it set up so much better.

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jeddy

Reviewed: Dec. 18, 2011

Great Recipe. The last reviewer is correct, you need two boxes of fruit pectin for it be be firn,

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SDNick

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Reviewed: Dec. 6, 2011

My rating is based upon the potential, not the original recipe. As written, it is VERY mild. Good, but mild. I had to change the amounts of hot peppers to get it to be hot. I kept the base 5 cups the same. With that being said, once I figured out how much hot peppers I needed to make it as hot as I wanted it, it turned out DELICIOUS! My husband, my brother, and myself are addicted to it! We have been putting it on pork chops, ribs, chicken wings (we are from buffalo...lol), sandwiches, etc. As far as setting, I doubled the amount of pectin and got a hard set. I prefer a more thick sauce set, so the next batch will only have about 4 tbsp of pectin.

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gskatie

Cooking Level: Intermediate

Reviewed: Nov. 19, 2011

This is addicting on cream cheese with crackers! The recipe worked perfectly for me, yielding a jelly that is slightly softer than common jelly recipes, but to put over the cheese, you won't want it any more jelled. Try it, it's fantastic!

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Gayle

Reviewed: Nov. 13, 2011

Just made this yesterday, and it was my first ever attempt at canning or making jelly and it turned out great. I used a variety of hot peppers from my garden, anchos, anaheims, jalapenos and 4 habeneros. I even added 2t of ceyenne pepper flakes for some added spice. I didn't add any sweet peppers at all. I used pomonas pectin, and it jelled up perfectly, it's actually a little too firm once it's been in the fridge. Of course I had to figure out how my pectin to add since it doesn't work exactly the same as other pectins. I also probably should have reduced the amount of sugar since not as much is needed with pomonas, and I would have liked the jelly to be spicier. I'll try it again with more habeneros and less sugar.

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Jilary

Reviewed: Oct. 6, 2011

I LOVE this recipe - I have been using it for years now - so many people want it - I can't keep up with the demand! I have tweeked it for myself - love using more red peppers in the miix - makes for a really pretty jelly color - also use orange Habenero peppers and and orange banana peppers - have changed the ratio so that it is more spicy - also have drained the chopped peppers before cooking - too much liquid otherwise. You really can't go wrong with the flavor mix in this recipe - it is a winner!

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nancy

Cooking Level: Intermediate

Reviewed: Oct. 1, 2011

First of all, let me say that I really like this recipe and will be using it regularly during canning season. But now for the tweeking. After making several batches of this recipe, I've determined that for my tastes, 1/3 cup jalapenos and 1/3 cup banana peppers and the remainder an equal mix of red, green, and yellow bells is about right; and I'm a mild salsa kinda gal. I also added 1/2 tsp salt. As for the set/not set question, my experience is that using SureJell the recipe is perfect. Using a cheaper brand that I got on sale (Mrs. Wages. Yeah, I'd never heard of it either, but it was half the price.) I needed one box plus half an ounce to get a good set. Who knew there would be such a difference from one brand to another? I plan on giving some of mine as Christmas gifts.

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