Reviewed: Nov. 26, 2007

Never made jelly before but this wasn't very difficult at all and the results are fabulous. Chopping the peppers up super fine was a little labor intensive but well worth it in the end. I yielded 7- 250ml jars and used the flip trick...all of my jars sealed and look FANTABULOUS! Can't wait to taste it tomorrow! I will be making another batch so I have lots to give away this holiday season=)

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Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 25, 2007

Very pretty and very easy. I took up the suggestion to boil the seeds from the jalapenos in a tea ball with the rest of the peppers. The jelly has a great zing. I also did the turning thing while the jars were cooling. I used both Certo packets from the 6 oz. box. I wasn't sure if I should use both, but the jelly turned out fine. Different from the recipe: I put the jars in a hot water bath for five minutes (like most jelly recipes).

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thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Nov. 12, 2007

I was expecting something spicier when I made this. It is very sweet and not very hot. I think next time I'll try to make it with less sugar and more jalapenos to see if that corrects the problem. Someone mentioned that altering the recipe might change the balance that keeps it safe when canned, I don't know if that will but we'll see.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 10, 2007

Very easy but couldn't find the liquid pectin so I used 1 1/2 boxes of the powder.

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kievas

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Reviewed: Oct. 28, 2007

The flavour of this is INCREDIBLE! It tastes a million times better than what I expected. I used 1/2 cup of green pepper, 1/2 cup red pepper, 1/4 cup of mild yellow cayennes, 1/4 cup of hot red chilli. So good. I had to use three 50g pkts of dry pectin. Also, I have a lot of beautiful cider vinegar bottles that I need to do something with, and I think I'll make a sweet chilli sauce from this mix because I'll use less pectin. It would taste fabulous as a sweet chilli sauce!!! Cheap to make as well....Thankyou so much...

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Sep. 25, 2007

I am a first time jelly maker. This was fabulous!!! Addicting with cream cheese and wheat thins. Everyone loved it!!! This was amazing. I read the reviews and tweeked it a little. I used 1 1/4 cup apple cider vinegar, 4 1/2 cups sugar, 12 jalapenos (four with seeds)making 3/4 cups, 3/4 cups red bell pepper. Boiled for 5 min while stirring the whole time, cooled off for 2 min while stirring, added liquid pectin, poured into jars, topped with lids, boiled jars for 5 min. to seal lids...turned every half hour for 2 1/2 hours...set perfectly by the last 1/2 hour. Added red food coloring, next time I will try without, but was the best jelly ever!!! So easy and yummy!! Thanks so much for the recipe, can't say enough about it.

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georgieandbaileysmommy

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Reviewed: Sep. 24, 2007

Thank you for this wonderful recipe. I have made 3 batches. Took it 4-wheeling on Sat. and ended up giving three jars away because everyone love it. Great taste

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Sep. 22, 2007

Absolutely fabulous recipe. My father-in-law accepts it as payment for plowing the driveway in the winter! Make sure to chop peppers very finely and flip the jars to evenly distribute the peppers. This is truly a great recipe, even people who wrinkled their noses at the idea of pepper jelly loved it when they tried it!

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Heather K

Cooking Level: Expert

Home Town: Bangor, Maine, USA

Living In: Eddington, Maine, USA

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Reviewed: Sep. 17, 2007

This was my very first time make jelly. My hubby was pepper crazy this year when we planted our garden. Anyway, had a TON of different kinds of peppers and have been searching for new things to make. This was a real winner! I did it exactly as the recipe said except added the jar turning advice. It seemed so easy and quick. The jelly is very pretty and it tastes great. The consistency is perfect. Believe it or not, I've been eating it on my toast in the morning! I'm looking forward to trying more jelly making. This is a great one for first timers!! Thanks!

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pastamom

Cooking Level: Intermediate

Living In: Brookfield, Illinois, USA

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Reviewed: Sep. 7, 2007

This was the first jelly recipe I ever tried. Extremely easy to do! I even tried it with splenda. It made 3 jars instead of 8 and was much hotter. I have requests for this jelly all the time now!!!! It was excellent!!!

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Spydermonkee

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Reviewed: Aug. 31, 2007

This recipe sounded like it had a lot of promise based on the reviews but I found it to be much too sweet! (even for jelly) I probably would have liked it more if I had left more of the seeds in because it wasn't spicy enough for my taste.

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Lori M.

Cooking Level: Expert

Living In: Lititz, Pennsylvania, USA

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Reviewed: Aug. 28, 2007

Everybody loved this--some even used as a dip for jalapeno poppers.

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Jessica Stinson

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2007

I am so excited! I never made jelly before..and was very pestimistic on how the results would come out; especially because I didn't do any of the bathing or whatever y'all do with the jars... I just followed the recipe as is...and it worked. I have to say though, that I couldn't find liquid pectin so I just added the granulated powdered kind (a sml box) and it still turned out GREAT!!! I had a ton mini red-hot chili peppers that I grew in my garden and had no idea what to do with them.... so I decided to do this!!! I used red chili peppers and red bell peppers! OMG! Soooo good.. Can't wait to make more and save them for holiday gifts!!!!

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SIMPLYSIMPLE

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

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Reviewed: Aug. 11, 2007

This came together sio easily! I did add cherry peppers to the mix and some red coloring. Beautiful and good.

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mistyc

Cooking Level: Intermediate

Home Town: Chittenango, New York, USA

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Reviewed: Jun. 28, 2007

I have tried many jalapeno jelly recipes and none of them are as pretty as this one. I left out the food color and it has a real clear red tint. I give jelly for Christmas presents and this recipe is perfect! I have also had trouble getting the jelly to get firm and this recipe was firm by the time I took it out of the water bath. Great recipe!

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carissa

Home Town: Briggs, Texas, USA

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Reviewed: Jun. 13, 2007

Very good and simple to make. I have to give the recipe out to many friends.

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SONG

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: May 18, 2007

This is really easy to make but was not spicy enough and really vinegary. Next time I will increase jalapenos and decrease vinegar.

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STAMPZALOT

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Reviewed: Feb. 19, 2007

This one is a keeper! I added more jalapeno peppers. I made several as gifts. A big hit. Thanks!

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bratsch

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2006

This is pretty and easy to make. We really like 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: Dec. 20, 2006

I can't say anything more that hasn't been said about how good this recipe is. I tried this last year for christmas as a newbie canner. (I still am a newbie canner). I searched the reviews and wished someone had quickly explained the "canning" process, but sadly found none. So I wanted to put my 2 cents in and try to feed some info for those like me who are scared to try. ( I may make some canners cringe, so please feel free to correct me!) This recipe makes 4 12 oz jars or 6 8 oz. I used 2 medium red peppers and 5-6 med-large jalapenos. I washed the jars and lids in hot soapy water and put the jars in a very large pot and covered with water. I put it on high heat until the water simmered (about 180 degrees) and turned the flame down to keep it at a simmer. Then I started cooking the jelly. When it was almost ready, I use a pair of large tongs to take out the jars and poured in the jelly, leaving 1/4 inch space on top. I then plopped on the lid and screwed the screw top on and stood it back in the pot and boiled for 5 minutes and removed. I then did the mentioned flip trick -- flipping four times, once a half hour, to ensure evenly distrubuted peppers. I made four batches for this christmas. It's a great last minute gift when you forgot someone and great when visiting. Thank you for the great recipe!

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TERI MC

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Columbus, New Jersey, USA

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Red and Green Christmas Jalapeno Jelly

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