Reviewed: Aug. 31, 2011

Wow what a great recipe! Very easy, and the taste is out of this world! This would make wonderful gifts and a must have for special occasions! I am hooked!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Iwonder

Reviewed: Sep. 25, 2010

Too sweet, but the flavor was amazing. I will add a cup less of sugar next time. It was yummy!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

AMYLYNN6841

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Boynton Beach, Florida, USA

Reviewed: Sep. 20, 2010

This was a fabulous recipe! I used sliced jalapenos from the garden (chopped in food processor along with peppers) and kept the seeds in. I added a few red pepper flakes, turned out great! It was so good, I made a 2nd batch right away with no red peppers and less seeds for gifts!!! Thanks so much!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jenhen5

Reviewed: Sep. 11, 2010

Easy to make and delicious. I used 4 fresh jalapenos (with seeds) in place of the canned ones and skipped the cayenne and food colouring. I thought the jars looked perfectly lovely without the colour - sort of a greenish yellow in the jar, that looked colourless and clear when spread.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Emily

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Aug. 27, 2010

I love this recipe! I have made several batches and it turns out perfect each time. I use 4 fresh jalapeno peppers and I chop them very fine in my food processor and leave the seeds in them for heat and I do not add the cayenne pepper.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

J. Hala

Reviewed: Jun. 11, 2010

Today was the first time I had ever made pepper jelly, It was a Success, thanks to this easy recipe. I did use fresh jalapenos from our garden, and rounded out the 8 oz with pepper slices that you use on nachos. I left some of the seeds in the fresh peppers, and would probably leave a few more next time for a little more heat!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tami

Reviewed: Feb. 23, 2010

I made this with sugar sub and special gel and it is delicious...we use it alot now!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Lou

Reviewed: Sep. 24, 2009

I see from the reviews that I am not the only one just now experimenting with making jelly. This was my first attempt, as well, and with a little planning, the whole process went smoothly. And the jelly is wonderful! I did some research first, then used the peppers from an ornamental plant that range from purple to orange and red. The colors are subtle, but very pretty! The peppers are hot, so the taste is sweet and just slightly spicy! Perfect!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Cassi

Cooking Level: Intermediate

Home Town: Sheridan, Wyoming, USA

Reviewed: Sep. 23, 2009

This was the first time I have ever attempted jelly of any kind, and it came out perfectly! My family said it was the best jalapeno jelly they had ever had! I will definitely use this recipe again!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

I_Wanna_Bite!

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Living In: Sulphur Springs, Texas, USA

Reviewed: Jul. 20, 2009

I have been making this Jelly for about 10 years. I have used the canned jalapenos or 4 fresh jalapenos with seeds for heat. If using fresh make sure you turn the jars so it doesnt all sit at the bottom. Always comes out great!!!

Was this review helpful? [ YES ]
55 users found this review helpful