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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Reviewed: Jan. 10, 2009

i made a few batches for the holidays. everyone loved this jelly. "best ever" was what i mostly heard. i didn't turn the jars and they set perfectly. i have to make this again...i don't have a choice.

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vanmac

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Dec. 14, 2008

I have never made jelly before, so this was a bit of an adventure. My yield was a bit lower than others' -- 4 x 8 oz jars. I canned and processed for 20 minutes, and used the ribs and seeds of 2 peppers as others had suggested. I also added 6 drops of red food coloring. The result is a beautiful and absolutely delicious jelly! Just the right amount of sweet and spicy, so yummy with crackers and cream cheese. I bought too many peppers and was trying to figure out what to do with the leftovers, but I think I'll just go ahead and make more of this amazing jelly. Thanks for sharing the recipe!

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WJKING

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Reviewed: Nov. 25, 2008

This worked quite well! We love jalapeno jelly in our house. I added 7 drops of food coloring (green) because we like ours like that....

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Fyona

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 10, 2008

I didn't try it but hubby says YUM! My first attempt at jelly...it was fun. I'm glad I read about how much it expands during boiling! WOW! Use a big pot!

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PEACNHIM

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Reviewed: Nov. 4, 2008

This is so good and so easy to make. You can use it for so many things. Glaze chicken or ham, add to marinades or stir fries. We also mix a little catsup with it and it makes wonderful sweet-sour sauce for egg rolls. It is also good just as is on a buttered English muffin!

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cincycat

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Reviewed: Oct. 6, 2008

This pepper jelly tasted wonderful and set up perfectly (solid, not wet, but not jello-y, and it spreads easily)! I just made this yesterday and tried it out this morning on crackers with cream cheese. Divine! My 10 year old daughter asked for a toasted bagel with cream cheese and pepper jelly for breakfast! :) I used the ingredient list and quantities from this recipe, but followed the instructions from the box of Ball brand pectin (Boil peppers, vinegar, and sugar for 10 minutes. Add 6 oz liquid pectin all at once and boil an additional minute. Pour into jars and process.). Then I turned the jars 4 times, every 30 minutes while it was setting up, to evenly distribute the pepper bits. Oh, I added the seeds and ribs of 2 jalapenos and it was perfect! Just enough heat to know that there's some jalapenos in there, but not so much that the kids and people who don't like things too spicy will complain. Great recipe!

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Nikki

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Reviewed: Oct. 5, 2008

I served this to several people and we all enjoyed it. sweet and spicy.

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danielle

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

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Reviewed: Sep. 12, 2008

This recipe deserves the rave reviews it has received. I have made at least 10 batches over the last 3 years. My friends literally beg for a jar when I make it. Up until this year, I had never had the problem with the peppers floating to the top. Last month I made 2 batches over 2 days, and one of the batches had the peppers beautifully dispersed but with the other, the peppers floated to the top. I kept thinking about what I had done differently to the two batches. The only difference that I could come up with was that the peppers had been refrigerated over night before I made the second batch. So.....I tested the theory and made two more batches. (Much to the delight of my friends and family!) Mystery solved.....cold peppers rose to the top, room temperature peppers dispersed beautifully throughout. Coincidence? Hope not. But if the peppers do float to the top, turn the jars upside down for a while until they look beautiful and then set them upright again. Not long afterwards, they will still "pop". Also....using different brands of pectin products makes a huge difference in the final outcome of this jelly. I use the Certo 85 ml package with about an extra 1/8 cup added. It is perfect if you like your jelly a little on the "wet" side. Use both packages if you like it firmly set (like j-ello). Enjoy the jelly. It won't last for long!!

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hollywood

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Reviewed: Sep. 4, 2008

This is a wonderful recipe. I had extra Jalapeno pepper after making salsa and wanted to find a creative way to use them. I did make some changes to the recipe since I wanted to use powder pectin. I found that 1/2 cup jalapeno peppers was close to 4 peppers (add the seeds and veins of two or you will get VERY little heat) and 1 cup of red bell pepper was one good size pepper. I followed steps 1 and 2 as written. For step 3 I mixed 1 1/4 cup cold water and 7 tablespoons of bulk pectin (about 1 and 3/4 boxes, there are 4 tlb. in a box) I mixed and boiled this mixture for 1 min. Then I followed step 3. After step 3 I put the mixture back on the stove to boil for 3 min (this will also disolve the skin that forms on the top of the mixture during cooling). I then put the mixture into jars and processed in a hot water bath for 10 min. to ensure a good seal. I made three batches and they all jelled up and taste wonderful. My first batch I did not add the veins and seeds of two peppers the the heat is VERY mild. It was much better when I added some pep!! I got a little over 6 - 8 ounce jars with each batch. Hope that this helps you!

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Beth

Cooking Level: Expert

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Reviewed: Aug. 11, 2008

This was fun to make and tasted very good.

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Scooter

Living In: Ottawa, Ohio, USA

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Reviewed: Apr. 14, 2008

I remember the first time I tried this jelly (six years ago in middle school) and I was skeptical at first but my teacher talked me into trying it and from then on I was hooked. I've actually been searching for this recipe and am so glad to have found it. THANKS!!!

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janeyB567

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: San Leandro, California, USA

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Red and Green Christmas Jalapeno Jelly

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