Reviewed: Jun. 2, 2012

My husband made up a batch for me..I am a wimp for highly-seasoned anything. It was delicious..even over fat-free cream cheese. He used sugar; I would use Splendor....

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rosebud434

Cooking Level: Intermediate

Reviewed: Dec. 2, 2011

Love it! I used twice the amount of peppers called for and I think I could have added more if I wanted to. Also think next time I'll add a jalapeno pepper for a kick (it's very sweet). I also did half red and half green peppers for the look. Also a few minutes in to the cooking process it didn't seem like the peppers were small enough (i had only chopped small them with my knife) so I put my hand blender in to the pot for a quick couple bursts and it chopped them up in nice tiny pieces that were perfect for spreading. I got lots of compliments on it when I took it to my parents house for Thanksgiving.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KIMKING1

Reviewed: Dec. 1, 2011

Turned out sooo good! I followed others suggestions and increased my peppers to 2 cups, using 1/2 a large jalapeno with some seeds, 1 1/2 large green bell peppers, a tiny bit of a red pepper I had leftover, and a dash of red pepper flakes. I also used 1/2 white vinegar, 1/2 apple cider vinegar. I then doubled the amount of pectin for a firmer set, which I prefer. This is even better than the kind I bought from a specialty store at pike place market! Soo flavorful and easy!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

melissa

Cooking Level: Expert

Home Town: Buckley, Washington, USA

Reviewed: Nov. 8, 2011

Great!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

fausterlady

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Reviewed: Oct. 28, 2010

I just made this and it was great. I added about half a cup of jalapenos with seeds to it and a little less sugar and it set perfect and tasted awesome!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

erin_saylor@yahoo.com

Reviewed: May 13, 2010

Greetings everyone, I hope you're all well. My Aunt use to make this many years ago but never passed down the recipe before she passed away. Thank you for adding this recipe here. Hint: If you par boil the peppers at a rolling boil for about 15 minutes, strain off the pulp before adding the sugar and pectin, add green or red food coloring, the jelly results come out a very nice clearish colors. like a jelly instead of a jam. It's still very hot, just more of a jelly consistency. This jelly goes great with black eyed peas, smoked sausages, gumbo...ect It's also my secret ingredient to my famous homemade Bar B Que sauce. shhhhhhhh ( smiles ) Thanks again for sharing this recipe. I thought it had been lost along with my Aunt Louise. Sincerely, Shane

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Shane

Cooking Level: Expert

Home Town: Royston, Georgia, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Oct. 5, 2009

This was the best pepper jelly I have ever made! I tweaked it a bit by using 3 cups of mixed jalapenos & sweet green peppers & used 1 cup lemon juice and 1/2 cup vinegar instead of using all vinegar. Before jarring it, I added green food coloring - it is beautiful & jelled perfectly. It is now the only hot pepper jelly recipe I will ever use.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Monica D.

Reviewed: Aug. 27, 2009

I always add chopped garlic to this recipe. And some hot pepper flakes. I like the idea of lemon in it but I will try that another time. Always use the food coloring - it just makes it pretty!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Terry

Reviewed: Sep. 17, 2008

WOW!!! I used red peppers instead of the green and 1C of bottled lemon juice and 1/2C of vinegar, no food colouring and OH MY!! It jelled beautifully and after processing the lids popped right away! It made 5 250ml jars. I used the shredding wheel of my food processor and removed any large skins. There was hardly any skimming to do and what there was, was easy to skim as the jelly had become a little firm at that point. You will not be disappointed in this! They're sitting on my kitchen counter just sparkling!! Thank you for this recipe! It's a keeper!! Now. Our bottled wine is calling me...red wine and cranberry jelly, or pink zinfandel jelly? ;-D

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

GLITTER53

Reviewed: Aug. 26, 2008

I make this for Christmas gifts each year. I use red bell peppers instead of green to give it a festive reddish hue, and add jalapeno and/or habanero peppers to give it more kick.

Was this review helpful? [ YES ]
54 users found this review helpful