Reviewed: Sep. 10, 2009

This is the first jelly I've ever made. It came out perfect. I used about fifteen jalapenos, 1 green pepper, two cups of frozen raspberries, a whole box of Surejell, and approximtely five cups of sugar. Wow, is it wonderful. Perfect jelly consistency, wonderfully sweet/hot flavor. Just awesome.

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d newman

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Holiday Island, Arkansas, USA

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Reviewed: Aug. 31, 2009

Really great flavor but did not set up well.

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Laura

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

This recipe is great! I used one 6oz package raspberries and 10 jalapenos, pureed, and did not strain. I cooked to 220 degrees, cooled 5 minutes, added the pectin, then cooked 5 more min. It gelled perfectly! Thanks for a great recipe.

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Nurse Jill

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Reviewed: Dec. 24, 2008

not good enough to make agane

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Gary

Cooking Level: Intermediate

Living In: Tracy, California, USA

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Reviewed: Dec. 23, 2008

I made this recipe but i did some research on what to do to make it set better. First of all don't use liquid pectin that is one of the problems with the recipe and it not setting. Second off don't use ball pectin use sure-jell pectin. I tried both this year to see which one worked best and the sure-jell cost 50 cents more but it's worth it. It started to jell before i could get it strained and into the jars. Which is a good thing The ball pectin did not set fully yet it's only been 4 days but the sure-jell set in 20 minutes. USE SURE-JELL not Ball Pectin!!!

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 10, 2008

I made this recipe, but cut down the sugar and added raspberry jello mix along with the pectin to help gel. It worked great and had lots of compliments!!

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MAYMARSH

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Reviewed: Oct. 12, 2008

Great recipe. My husband is diabetic, so I modified recipe and used 1.5 Cups Sugar, and 1.5 Cups Splenda. Then used the low sugar pectin. Also I didn't strain the mixture. It turned out great! Thanks for a good recipe.

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Machine Gun Annie

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

I'm giving this recipe a moderate review - it was a good concept, but the recipe seemed to be missing quite a bit of information. For instance, what is the yield? The small type said "one pint." I got 2.5 pints out of it. It was a little irritating as I had to quickly sterilize more jars. Also, the "1/3 (6 fluid oz) container of liquid pectin" was confusing as well. I ended up using 1 pouch from a 2 pouch pack of Certo. The results were very good, but the recipe really needs to be edited for clarification.

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Greta

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

This is the best tasting "jelly" I have ever made. Ok, so this was my first attempt. Despite the fact that mine didn't set, it is great as a sauce! I took someone's suggestion to leave all of the good stuff in there, rather than straining it, and I am so happy that I did. It tastes wonderful with cream cheese and crackers! Thanks for the recipe!

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jenncooks

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Reviewed: Aug. 20, 2008

Excellent Jelly! I doubled this recipe and after reading the reviews made a few changes - strained the liquid after boiling, then added pectin - boiled for 1 min and canned. It jelled perfectly!!!

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mjgrae

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Reviewed: Jan. 9, 2007

earned a red ribbon (2nd) at our county fair; judges said the taste was unusual. We thought it was tasty jelly.

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Kay

Living In: Houston, Texas, USA

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Reviewed: Dec. 11, 2006

I really liked it, however, I will make it hotter next time I make it.

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Karen

Cooking Level: Expert

Home Town: Laredo, Texas, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 18, 2006

The first time I tried this recipe, I had medium success with the solidification process. The second time, no solidfication. What a disappointment. After researching other jellies, I retooled the recipe and man does this work well. 2 red peppers, ciced 14-20 jalapenos, diced 1 1/2 cups apple cider vinegar 2 cups frozen raspberries 7 cups sugar 2, 6 oz. liquid pectin envelopes Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occassionally. Simmer for 10 minutes. Add pectin and simmer for one more minute. Remove from heat and sit for 10 minutes. Ladle into the 8 oz bell jars (sterilized) and process for 10 minutes to seal. This tastes sooo good and does jelly fine. Don't strain the fun stuff out either.

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MOBILEMOM

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Reviewed: Jul. 31, 2006

5 stars is not enough! We just love this. I have several friends that wait for me to make my Jalapeno Jelly and this is such a perfect twist on that! Great gift material. We live in a residential area and grew a most beautiful black raspberry plant that is an awesome producer. I'm so delighted to find a recipe that combines our love of our raspberries with our Jalapeno peppers!! Ours turned out a grape red, sweet and spicy...I did double the Jalapeno. ;)

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PansyCritter

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Reviewed: Jul. 29, 2006

Very easy recipe. Loved the taste, sweet with just a hint of bite. I used wild raspberries because that is what I had available. The color is a lovely transparent pink/red. I plan to enter it in my County Fair. It would be very easy to adjust the amount of heat by adding more or fewer jalapeno seeds in the recipe.

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MarshaRuth

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Reviewed: Jul. 2, 2006

Like other users this did not gel the first time. The second time I used a candy thermometer and cooked until the temperature of the mixture reached 220 degrees. I pulled it off the heat, waited a few minutes and then added the pectin and some lemon juice. -- also note: my other Jalapeno recipes call for liquid pectin. This resulted in a firmer set, but it is still not the same solid set as say crabapple jelly

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TELFORDJOHN

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Reviewed: Jun. 30, 2006

This did not gel very well at all, even though I tried to tweak the pectin. As for the sprig of mint, Like others, also didn't know what to do with it, as the recipe never mentions it later.

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KTCRUISER

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Reviewed: Oct. 20, 2005

I approached this recipe by changing a few ingredients; swapped olalaberries for the raspberries, red bell pepper for the green and used serrano chiles instead of jalapeno. I didn't change any proportions and otherwise, followed the recipe to a "t". Turned out tasty and very pretty (the red bell peppers really helped keep the color nice and ruby) however, I too had problems with the set and felt the vinegar was a little too prominent. My question here is, what the heck was I supposed to do with the mint!? Although it appears in the list of ingredients, the directions don't indicate what to do with it, once you've got it. (I dropped a small sprig into each finished jar just for laughs but don't think that was the intent) Anyone?

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Steve2 in L.A.

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Reviewed: May 21, 2005

It's a good start but the current recipe has to much of a vinager taste to it, and doesn't solidify. I will continue to work on it and see if I can post some changes for others who may try.

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ATAYLORM

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Reviewed: Feb. 2, 2005

For some reason this jelly didn't set for me and I followed the recipe (it tasted pretty good though!). I was really hoping that it would turn out better. The next time I make jelly, I will probably try again. For those of you looking for an amazing jelly recipe try the "Red and Green Christmas Jalapeno Jelly" ... now that is another excellent jelly recipe (serve with cream cheese and crackers, yum!)

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