OK, here's the deal. I looked at all of the recipes but I'm commenting on this one because it's the only one I found that uses the 1.75oz box of pectin rather than the liquid pectin. My jelly turned out perfectly and has a kick. This is what I used: 1 cup finely chopped jalapenos. (I left seeds & membranes in about half of them and my jelly has a decent kick.) 2 cups finely chopped green bell peppers, drained the best you can - I used a colander and let them sit for about 5 minutes. (I caution against using red bell peppers because they can add an off-putting flowery flavor.) 1 cup of cider vinegar (yes, use cider, not white.) 5 cups of sugar and 1 box of pectin. The trick to perfect jelly is to follow the directions exactly. Bring it to a ROLLING (foamy, bubbling) boil and cook for exactly one minute. Do this and your jam will set up perfectly. Good luck!
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OK, here's the deal. I looked at all of the recipes but I'm commenting on this one because...