Hot Pepper Jelly

From: Chef #700169

On May 17, 2009

I have tried many recipes but none of them would set up. This is the first recipe that did.. Great recipe, great taste.

From: westtextazzy

On Nov 25, 2008

Jellyqueen, thanks for saving me! I tried jalapeno jelly two years ago, and it never jelled. We used powdered fruit pectin, and maybe that was part of the problem. This jelled quickly and was a beautiful color. We did not use a sieve only because we like the little extra chunks and feel it adds to the texture and beauty of the jelly. We also found out that manufacturers of the liquid fruit pectin recommmend that you NOT double or triple the recipe. We did anyway with good results. This made a great jalapeno jelly with jalapenos, haberneros, serranos, and green pepper. We love it and will make it yearly! Great recipe!

From: Bethany Taylor

On Mar 25, 2005

Okay, I tried this again and again and I finally got it down to a science...perfect heat balance everytime. I used 4 not-so-hot jalepenos.. I left 2 with seeds and membranes intact and liquified them in the blender with the vinegar. Then added the other 2 jalepenos, minus seeds and membrane, with the bell pepper and pulsed until finely chopped. Then continued on with the recipe..turned out perfectly every time! I LOVE this recipe!! You Rock Jellyqueen!!! Thanks so much!!

From: riffraff

On Jul 28, 2003

This is one that deserves more than 5 stars. Here's how I made it. I used about 5 habaneros, with the membranes and seeds making the rest of the 2/3 cup up with Thai chilis, yes it is hot. I also added 3 Tablespoons of chopped garlic. I did not strain because it was so pretty I left it alone. WONDERFUL HEAT, dumped some over a round of brie, WOW. I am going to try it with just one package of CERTO next time to see if I can get a "looser" jelly for my brie dish.