57 Reviews of Hot Pepper Jelly

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.

From: NillaWafer

On Dec 17, 2005

This recipe is great. I made two batches, the first with jalapenos and a bell pepper. For the second batch I used two containers of fresh raspberries along with about 5 habaneros. Wow, the raspberry habanero was fantastic! The only other thing I did different was to do a full canning where I processed the jars after the fact (roughly 5 to 10 minutes). This was my first time canning and it was a great recipe to start off with. Thanks for sharing Jellyqueen!

From: * Pamela *

On Oct 14, 2003

After having success at making Rita L's Habenaro Jelly, I thought I'd give the Jelly Queen's recipe a try I used 7 Jalapeno Peppers and removing the seeds in all but 2 of them. I added 1 green pepper and added about 4 drops of green food coloring to give it a great color. I actually ended up using apple cider vinegar as I was out of white vinegar and it tasted delicious! I only used 1 pkg of certo and I was very happy with the consistancy. Thanks so much for taking away the need to buy Hot Pepper Jelly ever again!!

From: sashagnb

On Oct 10, 2006

Outstanding! This was my 2nd and 3rd time making this recipe and I LOVE it. After getting so many wonderful comments on it last year I decided to give it another try. The first batch, I used 4 habaneros and 4 large jalapenos all with the membranes and seeds included. I don't like touching the peppers so I just stick them in as is into the blender with the vinegar. It set up beautifuly. I haven't had a chance to try it yet but my sister did and she loved it. The second batch I used raspberries as suggested in one of the reviews. They were frozen ones that I received from my FIL and they were packed in a medium ziploc (so I'm not sure of the measurement). I didn't use all the juice that was in the bag after they thawed (maybe about half of the juice and all the berries)... I also included 6 jalapenos and 1 habanero for good measure. I tried it this weekend and it was just heaven. Thank you so much for making me look like a kitchen goddess with this recipe! Also, I do the whole water bath process on these even though it doesn't say to in the recipe.

From: SweetsLady

On Nov 14, 2007

WOWSA! This was amazingly good and easy! I used 6 jalapenos, 4 without seeds and 2 with. I put them in the blender with the peppers and vinegar. I strained out the peppers, but I will definitely keep them in next time for looks. I'm serving this up on some cream cheese for our Thanksgiving dinner at church on Sunday and am making more for CHRISTmas baskets. Thank you, Jellyqueen!

From: ElephantLady

On Sep 5, 2005

This was my first time making jelly and my third canning experience. I used 7 jalapenos (kept seeds and membranes from 3), 1 chili pepper and 1 green pepper. I read somewhere to use 1/2 tsp butter to reduce foaming. I skipped the food coloring. After filling 7 half pint jars, I had about 1/8 cup left. We taste tested the leftover and we all agreed this is wonderful. Thanks!

From: Johanna2

On Jun 17, 2003

This is great stuff! i used 4 Habaneros, with the seeds and membrane taken out. it's the perfect balance of heat and sweet. i didn't strain it cause i like the bits of pepper in it.

From: GertieGirl

On Sep 19, 2006

let me just add another 5 star review! This was wonderful! I did recipe exactly as written, only using all jalapeno peppers (fresh from my garden) and keeping seeds in. After straining, I added back about 2 Tbs of the peppers/seeds just for texture and looks. I didn't use the food coloring.. the jelly came out a light green that was beautiful! The only complaint I have is that I only got 4 1/2 pint jars rather than 6... but that's ok.. I'm just going to make another batch! I served it at a party, poured over cream cheese and served with crackers. It was hands down the most popular dish there! I had 3 people ask for the recipe! thanks for a great one!

From: Mrs. Lumpy

On Oct 2, 2007

This is oh so yummy!! I would use less food coloring next time... it just looks too artificial, but it tastes amazing all the same! Be careful to have it in a big enough pot while boiling to avoid the explosion that my kitchen suffered while making this... I lost so much liquid, I only wound up with 4 jars ... i used 9 jalepenos, (3 w/ seeds, 6 w/o seeds) and 3 Thai chilies... It turned out sweet with a slight kick afterwards... I am going to make this one again to give as Christmas gifts this year... Thanks so much!!