This was my first time making pepper jelly and I'm very proud of the results. I wanted to double the recipe but I only had 20 habaneros so I included two peppers unseeded to make sure I got enough heat. It turned out delicious. Hot, but not too hot for the heat lovers in my family. The color is a lovely orange between the color of the habaneros and the carrots with pretty red flecks from red pepper. The only thing I will do next time is shred my carrots very finely. This time I used a package of preshedded carrots to make it even easier and I think it might look even nicer in the jar and on the cream cheese if next time I shred my own with a fine shred. The carrots really add a nice touch so don't leave them out. Some reviews said it tasted and smelled too vinegary. I don't think so at all. The carrots and red pepper did tend to float up from the bottom of the jar and distribute to the upper 2/3 of the jar but it still looks very nice. Delicous, very pretty in the jar. Can't wait to give a few out for gifts if we don't eat it all first.
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This was my first time making pepper jelly and I'm very proud of the results. I wanted to...