Made this several times and it's always a hit, even with people who don't like spicy food! There is just enough heat, it's not overkill. I've substituted the red peppers with green peppers or cubanelle peppers, whatever we have extra of from the garden. The finished product is always as beautiful as it is tasty. There have been times where the jelly sets with the peppers suspended perfectly, and times I've needed to invert several times every half hour to make sure they are dispersed evenly. I can't quite figure out why it does that, but it's an easy fix. For extra kick, add an extra jalapeno, or leave in all the jalapeno seeds and ribs. Oh, and use gloves when chopping the jalapenos. Just in case you rub your eye later in the day and haven't quite gotten all of the oil off of your hands after washing. Ouch!
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Made this several times and it's always a hit, even with people who don't like spicy food!...