The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 15, 2009
my my... what a taste! It's rather addicting... I've never had anything like it, and that's what everybody who tries it says too! I still have a bunch in the fridge. I didn't get enough pectin in mine though. Used a jar of jalapenos (the point of the recipe was to use them up...) and included all the parts of the pepper.
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 11, 2009
in a word, Amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 21, 2009
This is a good basic recipe for jalapeno jelly. I use my own jalapenos from the garden and just a little less pectin and it turned out great.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 12, 2009
This is awsome. I followed the recipe almost exactly,(I used Habaneros instead of Jalapenos). It came out great. It's been a week and I have to make more, everyone who tried it wanted a jar of their own.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 12, 2009
great tasting recipe,,couldn't get it to gel,,,tried twice,,,once with splenda and once with suger with same results,,tastes great, can't get it to gel, any suggestions on what i might be doing wrong??
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 27, 2008
Excellent. I opted not to add the pieces of jalapeno and used a couple drops of green food color. I served it on Ritz crackers with cream cheese and a dallop of the jelly. Everyone wants the recipe. Thanks. This will be made time and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 15, 2008
Unfortunately, this recipe produces a variable amount of juice due to variations in the size & juicyness of the peppers. If there is too much juice, it won't set with the amount of pectin asked for in the recipe. It can be reboiled using traditional jam setting methods--how it comes off the spoon or if some is placed on a cold plate it won't come together if you rub your finger through it (p833 Joy of Cooking)--it was a little rubbery, though, when I did this but of excellant appearance and flavor. When I make it again, I will try to boil down the juice to the stated amount before I add the pectin and chopped pepper. Adding in chopped red jalepenos makes it look real christmasy. This is a great recipe but it takes a few times to get it right. Best to make small batches til you are through experimenting. Enjoy
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AP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 14, 2008
We love Jalapeno Jelly and this was our first experience making it. The recipe yielded much more liquid and we were concerned as to why we had so much extra. It turned out well and jelled perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 19, 2008
We had our first vegetable garden this year and grew a few too many Jalapenos! This recipe is ideal for using up quite a lot of them and it tastes great! It's quite sweet with a really good tangy kick. Very easy to make. I didn't bother with the food colouring or adding the chopped peppers at the end. Everyone who's tried it loves it!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 19, 2008
this ain't bad stuff. Like others I can't get it to set properly, and get more liquid than stated. Question- why does the uncook jelly solidify but the cooked jely come out like honey? Also, I use the pulp in ~1/2 of the jars to make it a "jam" - why through this good stuff away, y'all?
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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 7, 2008
I love jalapeno jelly, but this had a very strong vinegar smell and taste - I couldn't eat it. My husband said the flavor was OK, but he also thought the smell was unpleasant.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 8, 2008
I didn't try this before the corrections so 1 cup of liquid was exactly what I got when draining the pulp. Perfect. Followed the recipe exactly except for two things. Added a few drops of colouring to make more of an emerald colour, and used a few finely minced red chili peppers in place of 2 of the final minced jalapenos for added colour. It's as delicious as it is beautiful
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 4, 2008
We left out the chunks @ the end. mmmm:) so good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 24, 2007
Amazing! I've never made jalapeno jelly before but wanted to for my family Christmas gift baskets this year. It made 4 1/2 eight ounce jars. I took the half jar to work and served over cream cheese with crackers. Everybody raved about it! It was so yummy and very easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 22, 2007
This is a great recipe. We used large Jalapenos and it has a nice kick. We doubled it and didnt have any problems. Make sure you boil it for at least one min after adding the sugar and that you use the liquid pectin. I believe these are the keys to getting it to set up. We yielded 7 jars from the doubled recipe. We cooked the japalenos and apple cider with a lid on to keeps the liquid from steaming off, hence the higher yield. We did add 2 oz more pectin becasue we had 3 cups of liquid from a doubled redipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 25, 2007
Great!!!! I had to make some modifications being diabetic. Here is the recipe with splenda. SPLENDA’ sugar free Yield 2 pints Same ingredients as above except: sugar & pectin • 1 box sure jell for no sugar recipe (mix with ¼ cup real sugar) set aside • 5 ½ cups splenda: set aside • 1 ½ cups water DIRECTIONS 1. Same as above 2. Same as above set aside for the moment 3. Use large pan: Add water, to this add the sure jell with sugar added stir, add peppers. Bring to a full boil, boil 1-3 min. Stirring constantly 4. At this point add 5 cups of splenda and stir till dissolved. Continue on with step 4. I did the peppers as for a jam,I did not strain.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 20, 2007
I got 4 8-ounce jars following the recipe. hum.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 14, 2007
Love it!
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Cooking Level: Expert

Home Town: Northbrook, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 14, 2007
This turned out pretty good. It seemed to be sweeter more than spicy. Next time I will add a few hotter types of peppers to give it more of a kick. Also had to add a bit more pectin to thicken. I did not strain it either per other reviews. Thanks for a good recipe. Wonderful on cream cheese with crackers.
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Cooking Level: Expert

Home Town: Carrollton, Texas, USA
Living In: Coppell, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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Reviewed: Aug. 29, 2007
Although I'm no connoisseur of jalapeño jelly, this recipe turned out not bad. Nice on crackers with cream cheese.
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