Reviewed: May 13, 2012

I ended up with two cups of liquid, but just made sure to take the temp up to 220 degrees before adding the pectin. I did shake the jars while cooling to distribute the chopped peppers. It is delicious!!! Perfectly spicy and not too sweet. Thanks for an excellent recipe!

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Reviewer:

cblwolf

Cooking Level: Expert

Reviewed: Dec. 18, 2011

I used Sure-Jel pectin and the package says it may take hot pepper jelly up to a week to gel. After 12 hrs it is very thick but not set. We will see. The flavor is great. I used the entire pepper except for the cap and it has the right amount of heat for us. The color is a bit drab so I may use the coloring next time. After cooking the peppers I had 2 cups of liquid. Not sure whether I should have used more pectin or reduced the liquid but I'll know in a week how to adjust.

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Reviewer:

Blairs

Reviewed: Dec. 11, 2011

WEAR GLOVES...'nuff said about that. I doubled the recipe and added 24t powdered pectin at the beginning. I put most of my peppers in the blender with 1C regular distilled vinegar and pureed them. I finely chopped the rest. I put all of it in the pot and cooked it until I had a rolling boil and canned them. I yielded 9- 8oz jars. Wish I had thought ahead to use 4oz jars instead. They turned out perfect! May try red and yellow bell peppers next time just to jazz it up.

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Reviewer:

GINGERBREAD_CA

Reviewed: Nov. 30, 2011

Very yummy! I didn't have any liquid pectin so I tried to substitute the powder (using a conversion I found online) and it was ok but next time I will surely use the liquid pectin.

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Reviewer:

SaskGirl

Reviewed: Nov. 19, 2011

This was my first time to make my own pepper jelly and my first time to can anything. This recipe is good but I think it could be better. Harry and David's pepper jelly is what I'm use to and this recipe isn't to that level. I followed the directions exactly other than using a red bell pepper instead of green (for color). Problems I encountered: The liquid pectin comes in 3 ounce packets but this recipe calls for 4 ounces (that's just not very thrifty). If you actually get all the liquid out in step 2 it actually ends up making enough to fill 4 - 8 oz jars; I had to quickly wash an extra jar and I had 3 ready just in case it filled more than the 2 specified. It does not say how long to process the jars (from looking at other canning recipes I assumed 20 minutes; Ball's instructions says the recipe should indicate canning time). UPDATE: After sitting for a couple days in the jar the flavor improved significantly. It is also highly jelly so I think the liquid pectin could be cut back to 3oz so that only one packet could be used. So I'd give it a 4 for flavor but the odd amount of pectin as written makes stay a 3.

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Reviewer:

Whitney

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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Garland, Texas, USA

Reviewed: Nov. 6, 2011

Delicious and very easy to make. I put all 16 peppers in the blender (in small batches) until finely chopped. As suggested, I used 6 cups of sugar, and I put in 1 TBLS butter before adding the Certo. I didn't strain. It actually set up too much and was a little too sweet for my liking. Next time I will use 5 cups sugar and just 3 oz Certo. Great recipe and wonderful way to use those extra peppers from the garden!

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Reviewer:

gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: Oct. 19, 2011

I didn't get 1/4 cup of liquid.

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Reviewer:

racinee

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Sep. 18, 2011

I made the recipe with the following variations: I pureed the peppers & seeds into a fine slurry and did not strain anything. My Certo came in 3-oz pouches, so I used 3 oz. instead of 4 oz. and it set just fine. Good stuff! :)

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Reviewer:

WestRamp

Reviewed: Sep. 18, 2011

Have now made this 3 times over the last 7 days every time I make it gets better! I found that to get a nice rosy appearance you must use a red bell pepper, out of the 12 jalapeno peppers, I used 2 larger ones without seeding or deveining them. I simmered for 13 minutes and yielded 12 oz after straining. Like other reviewers I added 2 tbsp butter before adding liquid pectin and shook jars to evenly distribute chopped jalapeno prior to hot water bath. Had no problems jelling. WOW! Thanks for this recipe, I now have a new favourite jelly!

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Reviewer:

Beauleen

Reviewed: Sep. 16, 2011

I made this to the "T" last summer when I had a garden overflowing with peppers. It's great just as is. Now if your sensitive to heat or you get a batch of really hot peppers (as they can vary), you can cut the jam by half with mayo for sandwich spreads. Or, you can add grilled corn removed from the cob-awesome! That way your peppers and efforts will not be wasted. This year, I made some adjustments. After straining, I added the juice from 1 lime. And, when adding the jalapenos at the end, I added finely grated zest of said lime. It just turned out great!

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