This was a fun recipe. I used my own peppers from the garden, and unfortunately by the time the jelly was finished, it didn't really have much heat to it, even though I left most of the ribs and seeds in. I used red, orange, and yellow bell peppers instead of green; that's what I had on hand. Overall, I think this worked well.. remember, if you use smaller apples, you may need either more apples or else let it boil down further for the proper pectin amount to let it set. I also made a batch with serrano peppers, and used a few less because of the heat. I will use this recipe again.
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