Reviewed: Jul. 6, 2005

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!!

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1COOKIEANGEL

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Reviewed: Jul. 6, 2005

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

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TERI1122

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Reviewed: Mar. 21, 2005

this recipe tasted horrible.

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AZCATS3388

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Reviewed: Dec. 10, 2004

This was my first attempt at canning. Yea for me this is wonderful. I altered the original recipie to work with the liquid pectin that I was able to purchase. Can I say "YEA" this is so great. If you like this kind of thing this is the one to try.

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VENDEN

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Reviewed: Oct. 30, 2004

I just made this recipe and it turned out quite well. I followed the recipe exactly, cooked the peppers/vinegar without the lid and ended up with a little less than 1 cup liquid. I added a little water to make 1 cup. The liquid pectin I purchased came in 3 oz packages, so I opened another package and measured exactly 4 oz. I live at 5,000 ft, so I needed to adjust the water process time. I also added 1/4 tsp green food color. I hope this helps those whose jelly didn't set quite right. I removed the seeds of the jalepenos before cooking, but next time I think I will leave them in so the jelly is a little hotter. However, it was delicious as is.

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mom3boys

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Reviewed: Oct. 21, 2004

This recipe is excellent. It has a great taste with a kick. I especially like the ratio of jalapeno's to green peppers. This gives it the great jalapeno taste.

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SMT433

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Reviewed: Sep. 8, 2004

This is an easy-to-make recipe that creates an excellent tasting jalapeño jelly! I found that I had slightly more than a cup of pepper juice after simmering. When the sugar, pectin and chopped jalapeños were added and I reached the end of the cooking, I had 4½ cups of jelly, not 2 cups as suggested by the amended recipe yield. I heartily recommend this recipe!!

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Dan Parker

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Reviewed: Jul. 25, 2004

This jelly is excellent. It starts off sweet, then the bite kicks in. I made this & served it with cream cheese several times. It's been a hit each time!

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RHONDALE

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Reviewed: Oct. 4, 2003

Phenomenal. Very easy to make (wear gloves and don't rub your eyes), and impossible to stop eating!

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TAKYSIE

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Reviewed: Jan. 13, 2003

I love this stuff! I pick up jalopeno pepper jelly at all the craft fairs and bazaars, but it gets quite spendy. I didn't realize that I, too, could make such a wonderful jelly. The recipe (after corrected by Allrecipe Staff) is easy, tasty and excellent. Thanks for sharing, Sue!

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MAGGIE MCGUIRE

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Reviewed: Jul. 30, 2002

The liquid arrived at in step 2 has been changed to 1 cup. We have updated this recipe to change the amount of the yield. It should be 2 (8 ounce) jars instead of 4.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 29, 2002

Recipe didn't work as printed. When you are supposed to get 4 cups of liquid, and all you get is about 3/4 cup, who knows which way to go. And with Jelly that is wrong. I couldn't get a set. Although the taste was good it is soup.

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