Reviewed: Oct. 26, 2009

After printing this recipe last year I finally made it! Wonderful. I added a couple of drops of green food coloring but don't know that you need this. I had double the jalapenos so I doubled the inital part of the recipe, ending upwith enough juice to make triple the amount of jelly. Hadn't made jelly in several years so was unfamiliar with the new packaging for certo but one envelope jelled each batch beautifully! Drfinitely a do again recipe.

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marm

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Reviewed: Oct. 22, 2009

My sister and I made 4 batches of this recipe. We started out using the 12 jalapenos with seeds and membranes, and with each batch, reduced that amount. But, after all was said and done, the first batch was the best, and everybody raves about it. We made the jam, not the jelly, so we got 6 half pint jars with every batch. I wouldn't do one thing different! This jam/jelly is wonderful!

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MAILBAG

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Reviewed: Oct. 11, 2009

This was an awesome recipe! My mouth is on fire, oh baby! I reduced the sugar by 1.5 cups as I am sure I will eat it up in the next month or so, yum yum! :)

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CrazyCanuck

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Reviewed: Sep. 18, 2009

I loved this jalapeno jelly. I did not strain jalapeno's or stir in extra jalapeno's at the end. I seeded all of my jalapenos (they were extra spicy). After cooking the jalapenos, I ended up with 2 cups instead of one and used all 2 cups. Also since the jalapeno mixture was thick because I did not strain I used 3 oz of liquid pectin instead of 4oz, (it comes in 3oz packages anyways). It turned out great. I especially like it with cream cheese. Warning: Wear rubber gloves (not thin plastic ones) when chopping jalapenos, the jalapeno's can burn you pretty bad.

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mgtenney

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Reviewed: Sep. 13, 2009

Delicious. Even my 7yo son liked it. (He requested I say that) I ended up with about double the Jalapeno juice needed so I saved half for next time. Also, the liquid pectin was sold in 3oz packets, so I just used one packet instead of the 4oz called for. Also, I had no idea what a hot water bath was, but I did a little research and put a metal bowl inside a pot, filled it up with water to cover the lids of the jars, and boiled it for 5mins. The suction worked, so hopefully that's all it needed.

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rhinesj

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Reviewed: Sep. 9, 2009

Love the flavor of this. I can't get it to gel right. I got one batch to do it but don't know what I did different. It still taste great and can use it on pork as a glaze but hard to give it away if it isn't setting up. If someone can please help me to get it to gel that would be great!

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Sara

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Reviewed: Sep. 1, 2009

This jelly is delicious! The first time I used this recipe the jelly turned out perfectly. The second time I made the recipe the jalapeno peppers (& a few chops of red bell pepper) that I added in the last step all rose to the top of the jelly jar. It's so much prettier to see the chopped peppers dispersed throughout the jelly.

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Gigi

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Reviewed: Aug. 31, 2009

This was my first time canning ever, but with an overload of Jalapenos I had too. Great recipe - easy. The taste is great. Sweet at first with a good bite at the end. Like others noted - I kept some seeds in, but not all. I think I will mix this with whipped cream cheese for a dip.

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Jessabelle_Lynn

Cooking Level: Intermediate

Living In: Conyngham, Pennsylvania, USA

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Reviewed: Aug. 30, 2009

I did as others suggested I used 6 cups sugar and did not strain and put all peppers in food processor at once. I made 3 batches and ended up with 10- 1/2 pints and 6 pints. This is the BEST. Also I didnt add any food color and used 2 lg green bell and 1 red bell(for 3 batches) and it turned out beautiful. I will continue to make as long as my peppers produce as well as years to come. Even my father ate this and he doesnt like jalapenos that was a compliment in itself.

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msdonna

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Reviewed: Jul. 30, 2009

This is awesome!! Sweet, tangy, and spicy all in one. I used a sieve to put the jalapeno and vinegar mixture through (I didn't want to search for my cheesecloth) and it worked just fine. It's not a difficult recipe; just a little time consuming and a juggling act with the canning. I will make this again next summer!!!

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FAFUSGIRL

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

Tastes great! As we enjoy spicy food I left the seeds in....I did not strain it....In a ramekin I put a piece of cream cheese and spoon the jelly over top...I usually cut tortillas into bite size pieces, place them on a cookie sheet and toast slightly in the oven then serve with the jelly....the tortillas have less calories that some crackers, they do not have any salt or fat making them a healthier choice than some crackers....and the taste of the tortillas does not over-power the jelly...great as an appetizer with friends.......

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PAULINECB

Cooking Level: Intermediate

Living In: Ajax, Ontario, Canada

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Reviewed: Jun. 12, 2009

my my... what a taste! It's rather addicting... I've never had anything like it, and that's what everybody who tries it says too! I still have a bunch in the fridge. I didn't get enough pectin in mine though. Used a jar of jalapenos (the point of the recipe was to use them up...) and included all the parts of the pepper.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: May 8, 2009

in a word, Amazing!

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Gail

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Reviewed: Apr. 20, 2009

This is a good basic recipe for jalapeno jelly. I use my own jalapenos from the garden and just a little less pectin and it turned out great.

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Shelly Mc

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Mar. 11, 2009

This is awsome. I followed the recipe almost exactly,(I used Habaneros instead of Jalapenos). It came out great. It's been a week and I have to make more, everyone who tried it wanted a jar of their own.

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B. Foster

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Reviewed: Jan. 11, 2009

great tasting recipe,,couldn't get it to gel,,,tried twice,,,once with splenda and once with suger with same results,,tastes great, can't get it to gel, any suggestions on what i might be doing wrong??

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Daniel

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Reviewed: Dec. 27, 2008

Excellent. I opted not to add the pieces of jalapeno and used a couple drops of green food color. I served it on Ritz crackers with cream cheese and a dallop of the jelly. Everyone wants the recipe. Thanks. This will be made time and again!

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damian

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Reviewed: Dec. 15, 2008

Unfortunately, this recipe produces a variable amount of juice due to variations in the size & juicyness of the peppers. If there is too much juice, it won't set with the amount of pectin asked for in the recipe. It can be reboiled using traditional jam setting methods--how it comes off the spoon or if some is placed on a cold plate it won't come together if you rub your finger through it (p833 Joy of Cooking)--it was a little rubbery, though, when I did this but of excellant appearance and flavor. When I make it again, I will try to boil down the juice to the stated amount before I add the pectin and chopped pepper. Adding in chopped red jalepenos makes it look real christmasy. This is a great recipe but it takes a few times to get it right. Best to make small batches til you are through experimenting. Enjoy

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AP

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Reviewed: Nov. 14, 2008

We love Jalapeno Jelly and this was our first experience making it. The recipe yielded much more liquid and we were concerned as to why we had so much extra. It turned out well and jelled perfectly.

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AngelaW

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Reviewed: Oct. 19, 2008

We had our first vegetable garden this year and grew a few too many Jalapenos! This recipe is ideal for using up quite a lot of them and it tastes great! It's quite sweet with a really good tangy kick. Very easy to make. I didn't bother with the food colouring or adding the chopped peppers at the end. Everyone who's tried it loves it!

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marthasmum

Cooking Level: Beginning

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