I made 4 batches of this jelly today, each varying the types of peppers and the degree of chopping (some processed in the food processor, some hand chopped). All four batches set up perfectly. I do love the flavor of the recipe's exact mixture of peppers, but it is not spicy. I made a recipe using 4 cups of jalepenos and it is spicier. I will use both!! One thing I wanted to note for those who are having difficulties with their jelly setting properly-- make sure to bring your mixture of peppers, vinegar and pectin to a good rolling boil (it still boils while stirred) before adding the sugar. After adding the sugar, return to a full rolling boil (this takes several minutes) and will be really frothy, bubbly as you stir it for exactly one minute longer. Then, remove from the heat immediately and fill your jars. I made over 100 jars of jam this week and this method did not fail!! Good luck-- enjoy your jelly!!!
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I made 4 batches of this jelly today, each varying the types of peppers and the degree of...