Reviewed: Feb. 1, 2012

I don't have any trouble with this recipe setting into jelly consistency. If you are using Certo brand liquid fruit pectin in a box, you need to use the entire box (2 pouches) of pectin which equals 6 fl oz. I also customize this recipe and use about 12 or more fresh jalapenos chopped in a food processor in lieu of bell peppers and canned jalapenos. Adding green food coloring makes it a pretty gem color.

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Reviewer:

Yulee

Reviewed: Nov. 26, 2011

Prepared exactly as directed. I did make sure that all liquid was drained and dry out of both peppers. I used my vita mix to chop green peppers. They need to be really small pieces. After canning and while cooling I lightly turned jars upside down and back once in a while to keep peppers from floating to top. I like this jelly because it's not to hot. Just hot enough for me. If you like it hotter Read other reviews.

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Reviewer:

LLJONES

Reviewed: Oct. 3, 2011

Oh darn, mine did not set, and I had to open all the jars and add pectin and cook longer. I'm sorry to say, that I won't be making this one again, it's just too much sugar, too sweet ! I've had better. :(

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Reviewer:

JuliaB

Cooking Level: Expert

Living In: Salmon Arm, British Columbia, Canada

Reviewed: Sep. 25, 2011

I had fresh jalapenos to use--so, I used about 8 oz of fresh. Way too hot!! I'm hoping it will mellow. It took forever to set. I thought I was going to have to redo it. But, overnight they set up. I also chopped everything in the food processor-makes the job go much faster! I also used cider vinegar and didn't add the cayenne, thankfully!

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Reviewer:

CASSIE

Reviewed: Sep. 20, 2011

This is an excellent recipe. I used 2 red peppers and 1 green with only 1 drop of red food coloring. The reason I decided to write a review is to say that the jelly does set if you follow the directions HOWEVER, you have to use fresh jalapeno's AND pat dry when done dicing the peppers. I set mine right out on Bounty paper towels to absorb all the liquid. I have made the recipe 2 times now with no issues. The second time I did use less sugar. It is very good. I highly recommend.

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Reviewer:

sclark

Reviewed: Sep. 18, 2011

As other reviewers have said this recipe needs double the amount of pectin to solidify. The flavor is awesome as written, but you won't have a jelly consistency unless you double the pectin.

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Reviewer:

MrsZimm13

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Tate, Georgia, USA

Reviewed: Sep. 1, 2011

mine didn't get solid like it should of...I used powderd Pectin,cant find liquid here.. I wish I could fix it.If anyone knows how..please let me know..I followed the recipe to the T,except for the pectin. thank you

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Reviewer:

HOTPEPPERGIRL

Reviewed: Aug. 17, 2011

Great jelly.... only thing needs to cook longer then 5 min's in step 2 about 10 to 15 min's and I used 3 drops of red thats my pic of the cream cheese/jelly ...

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Reviewer:

melizz65

Home Town: Westminster, California, USA

Reviewed: Aug. 7, 2011

Nice recipe. I used I of each Yellow, Red, and green pepper (approx cup and a half each) I cooked mine 5 min after boiling and actually got 7 small jars of jelly. I just cracked one open after 3 hours and consistency is nice. Has a great bite ( I left the seeds in) I may try it with minus a cup of sugar next time. It tastes good on a Ritz cracker with Beer. Very nice.

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Reviewer:

Rich

Reviewed: Aug. 1, 2011

The consistency of this jam was nice, but canned jalepenos??? NEVER - not to mention the food coloring? Why would I want to add these to my fresh food?

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