great I used peppers from my garden . This was the first Jelly Ive ever made it set up quick tasted great and easy . already plaining two more batches Thanks

I used 2 fresh jalepeno peppers (in lieu of the canned pappers) seeded and deveined along with the bell peppers. Instead of mincing, I cut them in large chunks so they could easily be scooped out after the allotted time for cooking and just prior to adding either green or red food coloring. The jelly is then beautifully clear which I prefer when giving as gifts and I don't have to worry with turning it to evenly distribute the pepper flecks and it does not alter the taste at all. It is absolutely delicious as a condiment for pork, chicken, or with the ever lovely cream cheese and crackers! It's a staple at my house for Super Bowl Sunday and even the little kids enjoy it! Not too hot or too sweet. We love it. Many thanks for a great recipe.

Wonderful recipe! I chopped the peppers in the food processor and then strained off the excess water, this way the jelly set up very nicely. its extremely tasty and I will make again!

very good jelly I also had excess fresh jalapenos. I threw the seeded peppers and the red peppers in the blender. Then I followed the recipe after than; it turned out great. Putting this jelly on a cream cheese covered cracker is addicting. Thanks for the recipe!

After a bumper crop of peppers I made this jelly. 12 hours in it's still kind of runny (taste is good) will use anyway and tweak as needed. Used red & green jalapenos. seeded & put seeds in chesescloth & cooked in syrup mixture for added heat (removed before filling jars,) flipped jars about every 4 hours for good distibution of pepper pieces, very pretty.

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.

great instructions only used the Jalapeno peppers in the batch that I made I wanted it hot this is the very first time I ever even tried making jelly I give myself a 7 1/2 for a grade. It set right up and tastes really swell this is some good eating. Thanks

Excellent!!I processed the green peppers, jalapenos and vinegar in my food processor and made short work of this recipe. Not to hot, not too mild; perfect.

First time jelly maker!! This jelly has a really neat sweet/hot taste and turned out rather pretty! I made this jelly and pomegranate jelly to give as gifts this year for Christmas (red and green). I can't believe I did it and I can't wait to see what my family has to say! Thanks a lot - I definately recommend this recipe to others.

This is the best Pepper Jelly made by anyone, anywhere, at any time. I put in equal amounts of Jalapenos and Sweet Red Peppers and it is just the right amount of heat and sweet. Can't wait to serve it to my friends. Thanks so much.

I use this jelly to dip Southwestern Egg Rolls, off this site, in. Fantastic!

Will make this every fall from now on!! If I run out I can always buy jalapeno peppers at the grocery store.

HOT...SWEET...my jelly set up nice and quick. Try boiling ingredients on medium heat for 10 minutes, add pectin and boil for 5 minutes. Also, I used fresh jalapenos. 1 1/2 pounds. Don't forget the gloves and glasses.

Great recipe. I substituted apple cider vinegar for white, which gave it a nice flavor. I also used one green, one yellow, and one orange pepper to vary up the colors a bit and left out the green food coloring (turned out a clear-yellowish color). I think the key to getting the jelly to set, is to load your diced peppers into a towel and squeeze out all the excess liquid.

I love the flavor of this jelly. Although, I have tried four different times to make it and it will not set up. I have followed the directions to the "T" and nothing. It makes a good sauce.

great recipe thanks

I've always like pepper jelly, but ti's hard to find. This recipe is great and I can make it in varying degrees of heat. Makes a great gift item!

The flavor of this is wonderful! I had a problem with it gelling though, it turned out more like a sauce. I halved the recipe though so that might have caused the problem.