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Hot Pepper Jelly

Reviewed: Jun. 17, 2012
Made this jelly today. Only used 3/4 cup each of red and green bell pepper, then used only one average sized habanero pepper and then about 1/8 of a second one, so not much. Everything else I followed the recipe for. I also hand cut all of the peppers fine, but the habanero I very, very thinly sliced it and then cut it fine. Mine set up quickly and easily, no problems at all. It made four 8oz jars with a couple of tablespoons left over. The flavor is awesome, I promise!!!! I did not use and don't recommend putting any food coloring in it like some people may do, the red and green colors from the peppers with the almost apple jelly background color is beautiful just like it is. I give this recipe with my minor adjustments, a 5 star rating!! Thanks!
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Reviewed: Oct. 13, 2011
Hi! Wanted to comment for the person who said when they melted their chips that they were dry and crumbly.... they were most likely cooked too long in the microwave/got too hot. Just melt for a few seconds maybe 15 to 30 seconds at a time then stir then put back into microwave and repeat steps again just until melted and then stop or they will come "out of solution" so to speak and begin to transform into a hard crumbly mess. :-)
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