The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 19, 2008
this ain't bad stuff. Like others I can't get it to set properly, and get more liquid than stated. Question- why does the uncook jelly solidify but the cooked jely come out like honey? Also, I use the pulp in ~1/2 of the jars to make it a "jam" - why through this good stuff away, y'all?
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 7, 2008
I love jalapeno jelly, but this had a very strong vinegar smell and taste - I couldn't eat it. My husband said the flavor was OK, but he also thought the smell was unpleasant.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 8, 2008
I didn't try this before the corrections so 1 cup of liquid was exactly what I got when draining the pulp. Perfect. Followed the recipe exactly except for two things. Added a few drops of colouring to make more of an emerald colour, and used a few finely minced red chili peppers in place of 2 of the final minced jalapenos for added colour. It's as delicious as it is beautiful
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 4, 2008
We left out the chunks @ the end. mmmm:) so good!
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Photo by Allison

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 24, 2007
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 22, 2007
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 25, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 20, 2007
I got 4 8-ounce jars following the recipe. hum.
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Photo by Kate

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 14, 2007
Love it!
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Cooking Level: Expert

Home Town: Northbrook, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 14, 2007
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.
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Cooking Level: Expert

Home Town: Carrollton, Texas, USA
Living In: Coppell, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Aug. 29, 2007
Although I'm no connoisseur of jalapeño jelly, this recipe turned out not bad. Nice on crackers with cream cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 9, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 17, 2006
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.
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rae

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 8, 2006
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 5, 2006
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!
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Cooking Level: Expert

Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 14, 2005
Easy and tastes great- I've made this twice. It looks better if you add a little food coloring.
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Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: Hickory, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 5, 2005
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!
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Photo by PATTI EVERT

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 20, 2005
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!
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Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 8, 2005
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
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Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 8, 2005
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!!!
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