I absolutely love this recipe and, by accident, found a new twist. My husband planted habanero and Jalapeno, so I had to mix them to get the numbers for the recipe. They were also green (could not wait to get them red). And in the end, I came to realize I did not have liquid pectin, so I used powder and I was short of the amount (or did not convert properly). So I had a very tasty result, where the hot peppers caramelized. But it did not set with the consistency of a jelly -- Instead of redoing or thickening (because I had already sealed the jars), I tried this recipe as "habanero/jalapeno/ sweet pepper DRESSING", and warmed it up a little and coated my green leaves salad with some pear and walnuts. It was so addictive I am using the batch as a dressing and I thicken it a bit with cream cheese or other similar creamy type of cheese to eat with crackers. Thanks for sharing this recipe. Today I got all the correct ingredients and will make it a true jelly.
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I absolutely love this recipe and, by accident, found a new twist. My husband planted...