Reviewed: Oct. 5, 2009

This was the best pepper jelly I have ever made! I tweaked it a bit by using 3 cups of mixed jalapenos & sweet green peppers & used 1 cup lemon juice and 1/2 cup vinegar instead of using all vinegar. Before jarring it, I added green food coloring - it is beautiful & jelled perfectly. It is now the only hot pepper jelly recipe I will ever use.

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Monica D.

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Reviewed: Aug. 27, 2009

I always add chopped garlic to this recipe. And some hot pepper flakes. I like the idea of lemon in it but I will try that another time. Always use the food coloring - it just makes it pretty!

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Terry

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Reviewed: Sep. 17, 2008

WOW!!! I used red peppers instead of the green and 1C of bottled lemon juice and 1/2C of vinegar, no food colouring and OH MY!! It jelled beautifully and after processing the lids popped right away! It made 5 250ml jars. I used the shredding wheel of my food processor and removed any large skins. There was hardly any skimming to do and what there was, was easy to skim as the jelly had become a little firm at that point. You will not be disappointed in this! They're sitting on my kitchen counter just sparkling!! Thank you for this recipe! It's a keeper!! Now. Our bottled wine is calling me...red wine and cranberry jelly, or pink zinfandel jelly? ;-D

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GLITTER53

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Reviewed: Aug. 26, 2008

I make this for Christmas gifts each year. I use red bell peppers instead of green to give it a festive reddish hue, and add jalapeno and/or habanero peppers to give it more kick.

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Marty

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Reviewed: Aug. 10, 2007

This is wonderful served with crackers and strawberry cream cheese! I add 2 drops of green food coloring and 2 tsp of crushed red pepper. I appreciate the recommendation to use lemon with just small amount of vineager--it is a little potent!

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Lyrac

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Reviewed: Dec. 23, 2006

The amount of vinegar in this recipe overwhems everything! I reccomend using mostly lemon juice, a bit of lemon zest, and just a fraction on the vinegar (apple cider is much more palatable, by the way).

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slicktoria

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Reviewed: Nov. 3, 2005

Excellent product. I accidently discovered that if you only add 1/2 the sugar at first, then add the rest after the pectin. Add a couple of minutes boiling and you get a wonderful honeylike texture and sweetness that is out of this world. Add food color for Christmas cheer.

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1CLANCY

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Reviewed: Oct. 2, 2003

The flavor of this jelly is wonderful. I did increase the number of peppers to 3 cups as suggested above. However, it only gelled to a honey-like consistency. I think the addition of more pectin would give it the proper boost.

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BERRYCOLLECTOR

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Reviewed: Mar. 3, 2003

The recipe was easy to follow and gelled quite nicely, but the jelly was far too sweet. You could barely taste the peppers!

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AMARYLLISS1

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Reviewed: Jun. 10, 2002

I've been making this for years and it's wonderful BUT use equal amounts sweet green and red peppers - the colour of the jelly will be a wonderful amber hue. Also, do use your food processor that's what those blades are for! By the way, this jelly is a wonderful accompaniment for roast pork! Kay

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KAY ALDGATE

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Reviewed: Dec. 2, 2001

I had a recipe for Pepper jelly that I lost and this one is the closest to come to the great flavor my old recipe offered. This recipe is easy, quick and the taste is wonderful. Thanks for offering such an easy recipe.

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DECEMBER4

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Reviewed: Oct. 16, 2001

Although this recipe has a great taste I would suggest you use 3 cups of chopped red peppers or a combination of red and green. The 1 1/2 cups of peppers the recipe calls for is not nearly enough.

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NORA LEASE

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Reviewed: Oct. 2, 2000

This makes a good jelly, but, if you have any problems with peppers, be careful! Putting peppers thru the food processor then removing the lid can cause breathing problems for people w/allergies. Also, remember to wear gloves and if you have an itch, DON'T scratch. Kids should NOT prepare this.

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