The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 20, 2006
WOW! If i could give this recipe 100 stars I would. This was first attempt at canning and I must this was very easy! I followed the recipe exactly, but due to the fact that I was giving these as a gift, I wanted to ensure a good seal, so I gave them a 5 minute hot water bath. It turned out perfect..every jar sealed, jelled perfectly, and it looks awesome! From one recipe I got 6 8oz jelly jars..I will surely be making this again. Thank's for giving confidence to a newbie canner!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 7, 2006
Everyone who I gave this jelly to raved about it. I made a hot version and a mild version--both were big hits. Excellent recipe!
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Cooking Level: Intermediate

Living In: Baraga, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 4, 2006
This is a wonderful recipe -- especially for a novice like me -- this is my first time to make jelly! Three important things I learned, though: 1. For heat, I used the seeds of four of the 12 jalapenos. 2. Definitely, squeeze out as much water from the chopped peppers as possible (I used paper towels). The first time mine didn't set well and I think that was the reason. 3. WASH HANDS or wear gloves when working with the peppers. I accidently rubbed my nose -- ouch!! Finally, this recipe really comes together when put on cream cheese. The colors contrast beautifully against the white cream cheese and the spicy against the sweet is just wonderful!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 21, 2006
I thought it was too vinegary. I was disapointed because I was really looking forward to giving these as gifts. Mine sealed just fine. I used my mother-in-law's trick which works every time (after filling jars place lids on snug and flip jars upside down, after they seal flip them upright again)
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Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 17, 2006
This was my first attempt at making jelly, and it came out great. I used red, yellow and orange bell peppers (it looked more like autumn than Christmas) and changed the ratio to half bell peppers and half jalapenos. I made this twice and the first time all my jars didn't seal, so the next batch I did not let the mixture cool. After boiling for 3 minutes I took it off the heat, stirred in the pectin and filled the jars. They all sealed perfectly and set up just right. I will be making many more batches for gift giving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 15, 2006
This is a fantastic recipe just the way it is. I love the flavor and the cooking time is perfect. I had to use the powdered pectin which worked great. I also added red food coloring which made a beautiful pepper jelly for Christmas. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 14, 2006
Fantastic!!! Loved the sweet/hot flavor. Tried on crackers with cream cheese...will try as a glaze next. My first experience making any kind of jelly turned out perfect. It set just right. Made 6 jars and sent to some pepper loving friends...they loved it too! My next batch will be changed just the slightest bit....to add 1/4 C. more jalapeno and 1/4 C. less red bell pepper. Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 1, 2006
If there were more stars available I would rate this jelly higher! I followed the recipe exactly and licked the pot before I washed it! I got 5-8oz jars and I made it to give away but I may have to make another batch so I can keep some too.
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Photo by Brigitte

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Photo by 1COOKIEANGEL
Reviewed: Feb. 3, 2006
This is a wonderful recipe. I have made it at least 10 times. The secret to looking like the photo(my picture) is to cut the peppers up in very very tiny pieces. I also put all the viens and seeds in a metal teaball and put it in the pot I am cooking the peppers in. Gives it a little extra zing. I put it in a hot water bath (5min) and turn it up and down every 1/2 hr for 2 hrs....evenly distributed. A real winner!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 22, 2006
So easy. Another southern favorite. InTexas we eat it on pork, chicken, crackers, anything. It was a great gift to make and give.
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Photo by STEPHANY BROWN

Cooking Level: Professional

Home Town: Dallas, Texas, USA
Living In: Mesquite, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 29, 2005
This jelly, served with cream cheese on top of wheat thins was the hit of our Christmas party. I used chopped jalapeno peppers in a can to save time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Photo by POOKY1969
Reviewed: Dec. 22, 2005
I made this as Christmas gifts and hadn't tried it until we had company over for dinner. So my company turned out to be the "taste testers" and we all loved it! I suggested trying it on crackers with cream cheese and they just wanted it on the crackers by itself. I will definately be making this again!
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Photo by POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA
Living In: Peekskill, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 19, 2005
This was just as good as any gourmet pepper jelly I have ever had!! I was soo proud of myself!!! I did decrease the vinegar to 1 1/4 cup but I'm not sure it needed it.
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Photo by IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 7, 2005
This was great! I made a batch to give out as Christmas gifts. I tried it with cream cheese and crackers, and it was awesome.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 22, 2005
This was my first experience in jelly making. It set well and was great. Although the vinegar smell and taste is overwhelming. I might try white vinegar next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 22, 2005
this was very vinegary and very sweet. i think nxt time i will add another flavor too, maybe beets or something like that and use less vinegar
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Photo by Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.
Living In: Milton Keynes, Buckinghamshire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 15, 2005
Yummy. I was totally not expecting that flavor. Actually I didn't know what to expect. I serve this with cream cheese and tortillas instead of crackers. I had my whole batch accounted for the same day I made this. It went really fast. Thanks for a great recipe to use up my jalapenos I grew in the garden as well as my sweet peppers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 4, 2005
Wonderful jelly!!! It looks beautiful in the jars and tastes GREAT! I am going to make some more before Christmas for gifts. Loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 27, 2005
My garden went crazy with red chile peppers this year, so I tried this recipe with a green bell pepper instead of the red, and red chile peppers instead of the jalapenos. The jelly still has the red and green flecks in it and it tastes wonderful! I will add more chiles and less bell peppers in the next batch, though, because my husband and I do like more heat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 13, 2005
Very good, but I would like it hotter. I adjusted the red pepper to 3/4 cup and the jalapeno to 3/4 cup. Should I leave the jalapeno seeds in? Also it tasted a little vinegary. Although this was because I ran out of jars and had some left over and just put it in a bowl and tasted it a couple hours later. Maybe it needs to meld more?
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