Reviewed: Sep. 5, 2005

Outstanding flavor and color. People do really like receiving it as a Christmas gift. I had better success in having the jelly jell when I drained off the majority of the liquid from the processed peppers. I just left enough in to have a soft texture, not so much that the pieces were "floating." It made a BIG difference. You may also use canned/jarred jalepenos if you want to avoid the unpleasantness of processing those pesky hot peppers. Otherwise, make sure you have LOTS of ventilation, or you will regret it. When thinned down, this jelly also makes an excellent cooking sauce for chicken.

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PAULABASKET

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Reviewed: Aug. 13, 2005

I just finished my 2nd batch of this jelly - EXCELLENT. My first batch was a little "cloudy" red but delicious. For my 2nd batch, I drained the red pepper juice off first (was only a little) before putting in kettle. This batch is not only delicious but absolutely beautiful. I plan on giving this in lots of stockings this Christmas. Thank you Holly for a great recipe!

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KsCountryGirl

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Reviewed: May 22, 2005

This is beautiful and very flavorful. I think it has just the right amount of heat. Other reviewers mentioned some questions/problems they had with theirs. One wanted to know how to keep it from boiling over and almost starting a fire. The answer to that one is a BIG pot and stir constantly during the boiling time! Another wondered why their double batch wasn't setting. Most canning guides recommend that you make two separate batches rather than try to double the ingredients in one batch. Just one of the mysteries of jelly making. I wouldn't fool around with the proportions of ingredients (sugar and vinegar) you could run into food safety issues, they are what preserve the jelly safely.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 21, 2005

WOW!! This is fantastic. I've used many recipes from AllRecipes, but I have never felt the need to "rate/review". But this recipe is that kinda good. When you make it don't change anything...it's perfect!

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MISSLAURIEK

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Reviewed: Dec. 30, 2004

I made a batch of this to give as gifts at Christmas, and it was a huge hit! I ended up making a second batch and giving out the recipe to several people. This tastes just like the gourmet jalapeno pepper jelly they sell at specialty shops.

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AMANDA823S

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Reviewed: Dec. 22, 2004

Good jelly -- not spicey enough for us, but I think if you add a habanero, you'd be set. Not sure on set time, never worked w/ liquid pectin before, but hoping it will set quickly. Does taste just like I remember it though!

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AUDRASMITH

Cooking Level: Expert

Living In: San Clemente, California, USA

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Reviewed: Dec. 17, 2004

I would give this 10 stars if I could!! This is hands down the best pepper jelly I have had. I made this for holiday gifts for my neighbors, and it makes for a really pretty gift presentation if you tie red and green ribbon around the jar lid. Love it!!

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PHANILEIGH

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Reviewed: Dec. 13, 2004

I really enjoyed making this recipe with a friend and the end result is delicious!! I like things a little hotter so I added more jalapenos to my second batch. Does anyone know how to stop the mixture from boiling over and almost starting a fire?

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YUILLY

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Reviewed: Nov. 22, 2004

This recipe was very easy to make and took very little time. I was wary of making it since I had never done any canning before but it was simple - I did put the filled jars in a pot of boiling water for 5 minutes at the end though. I ended up buying 12 125ml Bernardin jars which are the perfect gift-giving size and it doubles the amount you can distribute. The jelly looked really good in the jar and tasted just like any other pepper jelly I've had before - it wasn't that hot (more sweet) so for all of you who like a bit of a bite just increase the jalapeno peppers and reduce the red pepper. Overall a fantastic recipe - will be making again very soon.

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SPORTSNUT

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 16, 2004

This is a great recipe. I made a double batch and it isnt setting up very well though. Is that the problem because I doubled it or did I do something else wrong?

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RICK2752

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Reviewed: Aug. 29, 2004

This jelly is excellent over hot buttered baby carrots-- just add a couple of teaspoons to carrots afterdraining and adding butter stir till jelly melts.

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CANFANJK

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Reviewed: Jun. 18, 2004

This is a great recipe. Simple and very easy. A++++++++++++++

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LOUISE19

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Reviewed: Nov. 10, 2003

I would give this 6 stars if I could. It was comparable to the stuff the gourmet shop sells for $7 a jar. I doubled the jalepenos and reduced the pectin. Serve it over Cream Cheese and enjoy with wheat crackers. I will be giving this out to everyone at christmas time!

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JOLDEROG

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Bettendorf, Iowa, USA

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Reviewed: Oct. 17, 2003

Excellent!!!!!! although I did change it a bit. I used 4 chile peppers and half of a habenero (sp?). It also seemed not to need as much pectin. It tasted wonderful and my husband raved over it.

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Joanne F

Cooking Level: Expert

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Reviewed: Dec. 17, 2002

I have now made 2 batches of this recipe and everyone who has tasted it loved it. I was going to use some green food coloring, but it turned out more red than green, so maybe next time I'll use red food coloring. On my first batch I only had limited success with getting the vacuum to form, so on the second batch I processed them in a 5 minute water bath and they were perfect!

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VESTAVIA

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Reviewed: Dec. 6, 2002

This recipe is great! Everybody at work is making it! Very easy for anybody who has never done canning! Thankyou!

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JULIPER

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Reviewed: Nov. 16, 2002

This is the best jelly I have ever had. It's great for parties with crackers and cream cheese. My fiance finished off two jars in just a few days and he wasn't happy when I took one to work to share!

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KKRUGER

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Reviewed: Sep. 3, 2002

This is a good recipe. It was very easy, just wished it was a little bit hotter.

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srenefox

Cooking Level: Expert

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Reviewed: Aug. 26, 2002

I tried a jalapeno jelly at a friends house and it was great. Someone had made it for them so they didn't have the recipe. I found this one and it turned out exactly like the one I tried. The only thing I did is used 3/4 cup of jalapenos as we like it with a little more bite. Excellent recipe.

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CRANELADY

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Reviewed: Jun. 23, 2002

This is really good. A friend sells jalapeno jelly at craft shows and wouldn't share the recipe. This is really close. I cut back on the pectin as I wanted this a little runny. Wonderful to spoon over cream cheese and serve with crackers. Beautiful in the jar!

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JEAN MCCORKLE

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Red and Green Christmas Jalapeno Jelly

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