Reviewed: Nov. 8, 2009

Wonderful taste and looks great too. This was my first time to make Jelly. I followed the recipe EXACTLY, but it did not "set". After researching I found that after you ad the pectin the mixture needs to be returned to a hard boil which was left out of that step. I "fixed" what I had. With that aside nothing compares to the flavor. I still give this 5 stars.

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Terri

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 5, 2009

I cut this recipe in half because I only had 2 1/2 cups of sugar on hand. I also left about half of the jalapeno seeds IN the mixture, because I prefer spicy food ... and WOW is all I can say! It was absolutely PERFECT!!! I was able to make three 8 ounce jars and I will be making many more for Christmas gifts this year!

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SUNNILOVE

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Oct. 20, 2009

The PERFECT pepper jelly recipe!! It came out exactly the way I remember it. I had never made jelly before but this was simple and turned out beautifully.

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AJANNA

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

Living In: Elora, Ontario, Canada

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Reviewed: Oct. 19, 2009

This jelly is super good. We had it on Ritz with whipped cream cheese and it was delicious! We made 2 batches and got exactly 6 half pint jars from each batch. We used up the jalapenos that were left on our plants which had turned red - I think we used about 8 pretty small japalenos to get a 1/2 cup. Since the jalapenos were red, I used a green bell pepper. This was the first time I've made jelly or done any canning and the jars sealed up perfectly. Will be giving these out for Christmas. If everyone likes them, it'll be added to our annual Christmas baskets. Thanks!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Oct. 18, 2009

This is even better than the "Pepper Relish" sold by a major retailer. I used one large red bell pepper (to equal one cup), two medium jalapenos with ribs and seeds, plus one additional jalapeno without the ribs and seeds (total of 3 jalapenos to equal 1/2 cup). I followed the recipe, as written with one exception... I added 1-1/2 TBSP of minced garlic jarred in olive oil. My batch is deliciously spicy and perfectly savory. I read somewhere that adding a touch of oil reduces the foaming (which is why I chose jarred minced garlic, rather than fresh garlic). I cannot say for sure if this is true or not. Though, I did not have any problems with over-foaming, and I did not need to skim any foam off the boiled mixture. My batch filled 5 8oz jars exactly. FYI on pepper burns. I read other's reviews and did not believe the peppers would burn my skin since I am not super sensitive. However, after dicing 3 jalapenos, my hands burned horribly the first day. I soaked them in cold milk for 15 minutes, then spread olive oil onto my hands. The olive oil helped. It does soak in fairly well after 10-20 minutes. Everytime I washed my hands, I had to reapply olive oil since I could feel the burn come back.

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Rhayc

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

I just made this today. FIRST WEAR GLOVES!!!!! I cannot stress enough, you HAVE to wear gloves. Maybe I got a really crazy batch of jalapenos, but my hands have burned for HOURS. Second, watch carefully and use a BIG pot. I only used a 4qt, and it boiled over. It is not easy to clean up syrup on a ceramic stovetop. Other than that, I followed to a T. Turned out great, looks fantastic with the specks of red and green. If you do happen to not use gloves, I found scrubbing your hands with a nail brush SUPER well, and with rather hot water for rinsing. After that, rub those owie fingers on stainless steel. YES, your sink, you spoons, your pots. It DOES work, at least for me...

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Reviewed: Oct. 4, 2009

If you like heat, don't scoop out any seeds. Just chop and cook. EASY!

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Mtthwlw

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Reviewed: Sep. 15, 2009

I keep pepper jelly on hand because it's great with most every dish. I made a batch using your recipe this AM. What I wouldn't give for you to see it. It is perfect in every way. I didn't use a food processor but kept the peppers cut in large chunks so they could be easily scooped out and the jelly would be clear. I used green food coloring and made no other changes. No muss, no fuss; just great pepper jelly in a jiffy! Thank you for sharing!!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Sep. 7, 2009

Just made my first batch. I did not have enough cider vinegar, so I used half cider, half white and it turned out great. I did a boiling water bath and the peppers stayed dispersed, I did not have to turn the jars at all. I had enough left to enjoy already. THank You for such a great recipe. I am sure I will be making more of this.

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sweetlee

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Reviewed: Aug. 31, 2009

Very dissapointed in this recipe given its 4 1/2 star average. I am rating this recipe based on how it was written. I don't want to have to read 100 reviews to see the tweaks everyone did. WAY to thick (too much pectin) and no hot jalapeno kick which I realize is personal preference. I will not use this recipe again.

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SLSPIEK1215

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Belton, Missouri, USA

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Reviewed: Aug. 30, 2009

It was too sweet. My peppers weren't very hot, perhaps a hotter pepper would have cut the sweet. I will try again. It set up very firm, not sure what I did wrong. It did look beautiful, though. I did not have any trouble with the peppers floating to the top.

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Tedders

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Reviewed: Aug. 29, 2009

This is delicious and very pretty. I gave some as gifts. We've eaten it with cream cheese and Wheat Thins and even the kids loved it. I also added it to bbq sauce and used it on ribs. Fantastic recipe! Thanks!

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DELLESKY

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Reviewed: Aug. 28, 2009

This tastes great. Everyone loves it. We pour it over cream cheese and use crackers to scoop it up. Was a little to thick though , I cut the pectin in half.

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Angela

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Reviewed: Aug. 14, 2009

There couldn't be an easier jelly, and it tastes wonderful just as it is! Thanks so much for the recipe! It's been so quick and easy to make, that my friend and I have made SEVERAL batches to give as gifts, and I am about to make a couple more today.

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Busymommy

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Reviewed: Aug. 14, 2009

I too would give this more than the 5 stars allowed. My friends rave about the jelly! I also use what ever random peppers I have growing in my garden and call it Fiesta Pepper Jelly!

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mary_lou_m

Home Town: Port Washington, Wisconsin, USA

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Reviewed: Aug. 12, 2009

This was my first time to can anything and it went great! The taste of the jelly was delicous on crackers with cream cheese. The only problem I had was not using a big enough pot when boiling the jelly. Also, I only sterilized 4 jelly jars but the original recipe surely would have fit into 5 jelly jars.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 30, 2009

I was going to give this 4 stars at first because of the strong cider vinegar taste when I first tried it. Then it's like the flavors blended better after the first 24 hours. When I found myself eating it straight out of the jar, I changed my rating. LOL Make sure to mince the peppers finely so you don't have large chunks of pepper skins stuck in your teeth. I used 1 large red bell pepper and 4 good sized jalapenos with seeds from 2 peppers. Just the right amount of heat. Yield was 2-1/2 pint-size jars. The half jar didn't last long, and my mother already took one of the two jars! Got to make more!

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Nabela H.

Home Town: London, Greater London, England, U.K.

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jul. 29, 2009

Yum, gave as Christmas gifts, and have had requests for more!

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KENDALLJOY

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Yuba City, California, USA

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Reviewed: Jul. 11, 2009

Very good, I got 5 half pint jelly jars. I also processed for 5 minutes in a hot water bath.

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TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

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Reviewed: May 5, 2009

Great recipe! Wonderful for gift giving.

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MAMIE1

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Red and Green Christmas Jalapeno Jelly

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