We left out the chunks @ the end. mmmm:) so good!

Amazing! I've never made jalapeno jelly before but wanted to for my family Christmas gift baskets this year. It made 4 1/2 eight ounce jars. I took the half jar to work and served over cream cheese with crackers. Everybody raved about it! It was so yummy and very easy to make!

This is a great recipe. We used large Jalapenos and it has a nice kick. We doubled it and didnt have any problems. Make sure you boil it for at least one min after adding the sugar and that you use the liquid pectin. I believe these are the keys to getting it to set up. We yielded 7 jars from the doubled recipe. We cooked the japalenos and apple cider with a lid on to keeps the liquid from steaming off, hence the higher yield. We did add 2 oz more pectin becasue we had 3 cups of liquid from a doubled redipe

Great!!!! I had to make some modifications being diabetic. Here is the recipe with splenda. SPLENDA’ sugar free Yield 2 pints Same ingredients as above except: sugar & pectin • 1 box sure jell for no sugar recipe (mix with ¼ cup real sugar) set aside • 5 ½ cups splenda: set aside • 1 ½ cups water DIRECTIONS 1. Same as above 2. Same as above set aside for the moment 3. Use large pan: Add water, to this add the sure jell with sugar added stir, add peppers. Bring to a full boil, boil 1-3 min. Stirring constantly 4. At this point add 5 cups of splenda and stir till dissolved. Continue on with step 4. I did the peppers as for a jam,I did not strain.

I got 4 8-ounce jars following the recipe. hum.

Love it!

This turned out pretty good. It seemed to be sweeter more than spicy. Next time I will add a few hotter types of peppers to give it more of a kick. Also had to add a bit more pectin to thicken. I did not strain it either per other reviews. Thanks for a good recipe. Wonderful on cream cheese with crackers.

Although I'm no connoisseur of jalapeño jelly, this recipe turned out not bad. Nice on crackers with cream cheese.

I addded 1cup of fresh raspberries to this & also used the box of pectin instead of the liquid. This is a very good recipe. The only thing is it could have been a touch thicker or more set. I even cooked a second time & added another full box of pectin which did help. I could have done something wrong, but that would be the only thing I wasn't happy with ~ flavor is great.

I am a consummate pepper jelly maker...so I will tll you how I make this wonderful recipe. I use 6 cups of sugar. Add a tbsp. or 2 of butter just before you put the certo in...it keeps the foam down. Also I do not remove the seeds. Just put all the peppers into the food processor and grind finely. I do not stain...so the final result is more like jam than jelly. I boil for a few minutes after adding the certo...about 3 to 5 minutes. It 'jells' beautifully and is delicious.

I made this to give for Christmas presents (and to use up jalapeno peppers from my garden), when I took a jar to my sisters house to test it out, the whole jar was eaten and I have people begging to be put on my Christmas List! It was fabulous! I left the seeds in all of the jalapenos (except the last four that goes in at the end), and it was hot, but that's what everyone loved about it! Great recipe! Thanks! Already planning on making a few more batches for gifts and for us!

I made this for my husband. He loved it. I didn't strain the jalapenos before adding the pectin, so it was more of a jam. My hasband said that the only thing it needed was more spice. But that was my fault because I removed *all* of the seeds and ribs before blending. Thanks!

Easy and tastes great- I've made this twice. It looks better if you add a little food coloring.

Very good. Try this appetizer: Get a ritz (or other buttery cracker) and spread cream cheese on it. Add this wonderful jelly and top with a slice of jalapeno - aka Cowboy Candy! Delicious!

Although this recipe burned my eyes and under my fingernails were on fire for a week, the end result was fantastic! I too ended up with more liquid, sort of on purpose and it turned out fine. Although my husband wanted it even hotter. Great recipe!

I think it is awesome on top of a bagel and cream cheese. Though is a bit stiff i might try to play with cutting back the pectin

This recipe is WONDERFUL!!! I have made it twice and followed it exactly. I did get more than one cup of juice but it didn't seem to make any difference in the preperation. When I added the cut up jalapenos I had to shake the jars several times after it came out of the water bath as it was cooling. If I didn't do this they all stayed at the rim and didn't disperse through the jelly. The color is great if you don't push it through cheese cloth just let it drip naturally. Thanks for a real winner!!ps I just won 2nd place at the county fair with this recipe!!

This was my first experience making jelly and what a great way to start!! Easy to find ingredients and delicious....if you like it hot, leave some seeds and membranes from the jalapenos but either way...yummy!!!

This recipe was great! I added a mixture of blackberries and raspberries! (1 cup) I put it in with the peppers and cider. It set up right away and tastes wonderful!! Thank you

this recipe tasted horrible.