This jalapeño jelly recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
This jalapeño jelly recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
I made this for my husband. He loved it. I didn't strain the jalapenos before adding the pectin, so it was more of a jam. My hasband said that the only thing it needed was more spice. But that was my fault because I removed *all* of the seeds and ribs before blending. Thanks!Read More
this recipe tasted horrible.Read More
I made this for my husband. He loved it. I didn't strain the jalapenos before adding the pectin, so it was more of a jam. My hasband said that the only thing it needed was more spice. But that was my fault because I removed *all* of the seeds and ribs before blending. Thanks!
The liquid arrived at in step 2 has been changed to 1 cup. We have updated this recipe to change the amount of the yield. It should be 2 (8 ounce) jars instead of 4.
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.
This recipe is WONDERFUL!!! I have made it twice and followed it exactly. I did get more than one cup of juice but it didn't seem to make any difference in the preperation. When I added the cut up jalapenos I had to shake the jars several times after it came out of the water bath as it was cooling. If I didn't do this they all stayed at the rim and didn't disperse through the jelly. The color is great if you don't push it through cheese cloth just let it drip naturally. Thanks for a real winner!!ps I just won 2nd place at the county fair with this recipe!!
I made this to give for Christmas presents (and to use up jalapeno peppers from my garden), when I took a jar to my sisters house to test it out, the whole jar was eaten and I have people begging to be put on my Christmas List! It was fabulous! I left the seeds in all of the jalapenos (except the last four that goes in at the end), and it was hot, but that's what everyone loved about it! Great recipe! Thanks! Already planning on making a few more batches for gifts and for us!
I love this stuff! I pick up jalopeno pepper jelly at all the craft fairs and bazaars, but it gets quite spendy. I didn't realize that I, too, could make such a wonderful jelly. The recipe (after corrected by Allrecipe Staff) is easy, tasty and excellent. Thanks for sharing, Sue!
Very good. Try this appetizer: Get a ritz (or other buttery cracker) and spread cream cheese on it. Add this wonderful jelly and top with a slice of jalapeno - aka Cowboy Candy! Delicious!
this recipe tasted horrible.
Recipe didn't work as printed. When you are supposed to get 4 cups of liquid, and all you get is about 3/4 cup, who knows which way to go. And with Jelly that is wrong. I couldn't get a set. Although the taste was good it is soup.
Have now made this 3 times over the last 7 days every time I make it gets better! I found that to get a nice rosy appearance you must use a red bell pepper, out of the 12 jalapeno peppers, I used 2 larger ones without seeding or deveining them. I simmered for 13 minutes and yielded 12 oz after straining. Like other reviewers I added 2 tbsp butter before adding liquid pectin and shook jars to evenly distribute chopped jalapeno prior to hot water bath. Had no problems jelling. WOW! Thanks for this recipe, I now have a new favourite jelly!
I did as others suggested I used 6 cups sugar and did not strain and put all peppers in food processor at once. I made 3 batches and ended up with 10- 1/2 pints and 6 pints. This is the BEST. Also I didnt add any food color and used 2 lg green bell and 1 red bell(for 3 batches) and it turned out beautiful. I will continue to make as long as my peppers produce as well as years to come. Even my father ate this and he doesnt like jalapenos that was a compliment in itself.
So easy to make! Followed receipe as fellow reviewer Rae suggested (Nov. 18th 2006). Finely processed peppers, bypassed any straining, did not remove any seeds, used 6 cups of sugar & 2 tbsp. of butter and wow so good to eat! My only recommendation would be to wear gloves while preparing peppers & enjoy!
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
I made this to the "T" last summer when I had a garden overflowing with peppers. It's great just as is. Now if your sensitive to heat or you get a batch of really hot peppers (as they can vary), you can cut the jam by half with mayo for sandwich spreads. Or, you can add grilled corn removed from the cob-awesome! That way your peppers and efforts will not be wasted. This year, I made some adjustments. After straining, I added the juice from 1 lime. And, when adding the jalapenos at the end, I added finely grated zest of said lime. It just turned out great!
I made the recipe with the following variations: I pureed the peppers & seeds into a fine slurry and did not strain anything. My Certo came in 3-oz pouches, so I used 3 oz. instead of 4 oz. and it set just fine. Good stuff! :)
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??
I recently made this recipe and followed it to the letter. After straining the mixture I did end up with 1 cup of liquid. I simply want to let you know that this recipe yields four (4) 8-ounce jelly jars, not just "two" as you stated. Can't understand why you changed the original 4 jar yield to 2 jars.
Delicious and very easy to make. I put all 16 peppers in the blender (in small batches) until finely chopped. As suggested, I used 6 cups of sugar, and I put in 1 TBLS butter before adding the Certo. I didn't strain. It actually set up too much and was a little too sweet for my liking. Next time I will use 5 cups sugar and just 3 oz Certo. Great recipe and wonderful way to use those extra peppers from the garden!
This was my first time to make my own pepper jelly and my first time to can anything. This recipe is good but I think it could be better. Harry and David's pepper jelly is what I'm use to and this recipe isn't to that level. I followed the directions exactly other than using a red bell pepper instead of green (for color). Problems I encountered: The liquid pectin comes in 3 ounce packets but this recipe calls for 4 ounces (that's just not very thrifty). If you actually get all the liquid out in step 2 it actually ends up making enough to fill 4 - 8 oz jars; I had to quickly wash an extra jar and I had 3 ready just in case it filled more than the 2 specified. It does not say how long to process the jars (from looking at other canning recipes I assumed 20 minutes; Ball's instructions says the recipe should indicate canning time). UPDATE: After sitting for a couple days in the jar the flavor improved significantly. It is also highly jelly so I think the liquid pectin could be cut back to 3oz so that only one packet could be used. So I'd give it a 4 for flavor but the odd amount of pectin as written makes stay a 3.
I loved this jalapeno jelly. I did not strain jalapeno's or stir in extra jalapeno's at the end. I seeded all of my jalapenos (they were extra spicy). After cooking the jalapenos, I ended up with 2 cups instead of one and used all 2 cups. Also since the jalapeno mixture was thick because I did not strain I used 3 oz of liquid pectin instead of 4oz, (it comes in 3oz packages anyways). It turned out great. I especially like it with cream cheese. Warning: Wear rubber gloves (not thin plastic ones) when chopping jalapenos, the jalapeno's can burn you pretty bad.
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
My family, my husband's family, and my sisters and dad LOVE this recipe. I usually only remove seeds from 1/2 the 16 peppers, and grind them all up so it's a jam consistency. I take advice from one reviewer by adding 6 cups of sugar and the tbsp of butter to keep the foam down. WONDERFUL!! ~ I used this recipe last summer with the spicier Fresno peppers from my sister's garden. The result was a spicier and absolutely stunning appearance in the presentation. After giving out samples...I sold 4 jars to neighbors!
This is amazing stuff! Can't wait to slather some on a piece of corn bread. I doubled the recipe, pulverizing the peppers in a food processor, then cooking them in the vinegar as directed. Rather than straining the pulp, I ran it all through a food mill. With this treatment, I ended up with 11 cups of very flavorful jelly. Lots to share!
I just made this yummy sounding recipe and followed Rae's suggestion of using 6 cups sugar and not straining. Wished I was more sure of how to do a hot water bath for sealing the jars, but since I used hot jars filled with hot jelly and kept them in the hot water bath for about 5 minutes, I am assuming that as it cools, it will 1) jell and 2) seal the jars. I added 1 drop of green food color to enhance the color and was able to fill 6 half pint jars. Can't wait to try it out once it cools! What a great way to use up jalapenos from the garden! Thank you for this amazing recipe that is surely a keeper.
I thought this was really delicious. I modified a little. I added 1/4 of a vidalia onion and used red rather than green pepper in the food processor with the japenenos. I did not strain so it was like a jam. I used 6 c sugar after boiling and just before adding the pectin, I stirred in 1.5T butter. I used 2 packs of ball liquid fruit pectin (6 oz total) . The red peper made for a nice pink color. It was reasonably hot but very flavorful.
great! had a bumper crop of peppers this year. i took others advice- did not strain, used 6c sugar, 2tb butter to keep the foam down. turned out AMAZING. really spicy, but totally addictive. set wonderfully, so easy i did it while my toddler and baby ate dinner in their high chairs. i didnt put it in a boiling water bath, because i know we will go through it pretty quickly, but it made a lot more than i expected- 38oz! ill probably give away the two 8oz cans, and keep the pint can and the rest of myself. i CANNOT WAIT to have this on some mild cheese with a cold beer. perfect!
I made this jalapeno jelly recipe as my first canning experience and I have to say it was very easy to make! I used 8 cups of sugar and it is so sweet that I hardly doubt it made any difference in taste. Also I used pectin powder (1 box) since I couldn't find the liquid one in our local grocery store. I also used electric chopper to chop everything. I would suggest this recipe to everyone. It is very delicious!
Tastes great! As we enjoy spicy food I left the seeds in....I did not strain it....In a ramekin I put a piece of cream cheese and spoon the jelly over top...I usually cut tortillas into bite size pieces, place them on a cookie sheet and toast slightly in the oven then serve with the jelly....the tortillas have less calories that some crackers, they do not have any salt or fat making them a healthier choice than some crackers....and the taste of the tortillas does not over-power the jelly...great as an appetizer with friends.......
Holy cow this was so good! I think it was just the right amount of sweet vs. hot and tastes fantastic with cream cheese and some crackers. Thanks!
Love the flavor of this. I can't get it to gel right. I got one batch to do it but don't know what I did different. It still taste great and can use it on pork as a glaze but hard to give it away if it isn't setting up. If someone can please help me to get it to gel that would be great!
This is awesome!! Sweet, tangy, and spicy all in one. I used a sieve to put the jalapeno and vinegar mixture through (I didn't want to search for my cheesecloth) and it worked just fine. It's not a difficult recipe; just a little time consuming and a juggling act with the canning. I will make this again next summer!!!
It took me 2 hrs to make this the first time because I wanted to make sure I read everything correctly. Now, it takes me 45 mins. and that's including cleanup time. Love this recipe! It's absolutely the easiest thing I've ever made. I'm even giving a class on how to make it. I have doubled the recipe and it turned out perfect. I've probably made it 10 times. Perfect every time.
I made this exactly as the recipe specified. It was AWESOME! I will make it again and will not bother tinkering with the recipe one bit.
Easy and tastes great- I've made this twice. It looks better if you add a little food coloring.
Thank you for the recipe. I try every jalapeno jelly recipe and we enjoy it with my family. and if you cant make it at home or the recipe doesnt work out for you, dont worry people there are so many good jalapeno jellies out there. I personally dont like the ones that dont have real jalapenos inside and have food colorings and preservatives. The best all natural jalapeno jelly I tasted is Mediterranean Deluxe Jalapeno Jelly. They have the whole jalapenos with the seeds and all, so it has a little extra punch.
WEAR GLOVES...'nuff said about that. I doubled the recipe and added 24t powdered pectin at the beginning. I put most of my peppers in the blender with 1C regular distilled vinegar and pureed them. I finely chopped the rest. I put all of it in the pot and cooked it until I had a rolling boil and canned them. I yielded 9- 8oz jars. Wish I had thought ahead to use 4oz jars instead. They turned out perfect! May try red and yellow bell peppers next time just to jazz it up.
This recipe DOES make 4 8 oz. containers (ignore 11/13/2003 staff comment to contrary). Used Certo liquid pectin and found that 4 oz. is too much. Batch made with a 3 oz. packet of Certo was far superior.
I use a similar recipe for regular jalapeno jelly, but is there one that comes out as good using Stevia or Truvia?
I was surprised at the degree to which the sugar kills the heat of the peppers. When I saw that some folks add a habanero or two I thought that was crazy, but it's not. To make this warm (not hot) I have progressed over 3 batches from 1. All jalapeños with 2/3 seeded to 2. Two seeded serranos and the balance jalapeños with 1/3 of them seeded and finally 3. Three serranos plus jalapeños, and all seeds included. Cut stems from the peppers, toss whole in cuisinart with berries. Easy, but needs a tad more heat yet. Just remember before you modify recipe that some jalapenos are hotter than others. Try this drizzled on cheesecake - WOW!!
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.
Ok, I've never jarred or canned anything. I was a bit nervouse going into this after hearing all the horror stories about how difficult jarring can be. So, I followed the recipe to the letter. At stage 2, I had slightly more than 1 cup of liquid. Only mistake was that I let the mixture boil over... lots of cleaning afterwards :) Anyway, as I was pouring the jelly into the three cup jars I had ready, it was obvious there was going to be a substantial amount left over. Luckily, I had another jar sterilized, so all I needed to do was to grab and use that. Now, my suggestion is to let the jelly sit for a while (a minute or so), then stir the peppers from the top of the jar into the body of the jelly. The jelly thickens fast, so it doesn't take too long. The jelly came out beautifully. And, as an added bonus, I got over four cups!!! This recipe was excellent. I will certainly make this for Christmas presents. It's taste is wonderful! It tates like jalapinos, but is not hot. We had it with bagels, whipped cream cheese and lox. I can't stress enough; when you pour the jelly into the jars, let them sit for a minute or so, then mix the peppers that are floating on the top into the body of the mixture... it's beautiful. For a divorced dad, this was a precursor to making grape jelly with my daughters this weekend! Looking forward to more success!!!
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.
Very yummy! I didn't have any liquid pectin so I tried to substitute the powder (using a conversion I found online) and it was ok but next time I will surely use the liquid pectin.
I just made this recipe and it turned out quite well. I followed the recipe exactly, cooked the peppers/vinegar without the lid and ended up with a little less than 1 cup liquid. I added a little water to make 1 cup. The liquid pectin I purchased came in 3 oz packages, so I opened another package and measured exactly 4 oz. I live at 5,000 ft, so I needed to adjust the water process time. I also added 1/4 tsp green food color. I hope this helps those whose jelly didn't set quite right. I removed the seeds of the jalepenos before cooking, but next time I think I will leave them in so the jelly is a little hotter. However, it was delicious as is.
My sister and I made 4 batches of this recipe. We started out using the 12 jalapenos with seeds and membranes, and with each batch, reduced that amount. But, after all was said and done, the first batch was the best, and everybody raves about it. We made the jam, not the jelly, so we got 6 half pint jars with every batch. I wouldn't do one thing different! This jam/jelly is wonderful!
I didn't get 1/4 cup of liquid.
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?
Have made this 4 times. I have added sweet onions to one batch and have added the juice of one lemon and lemon zest to another batch. Have had so many requests to this jelly I needed to keep buying canning jars. This recipe is the best!!!!
Although this recipe burned my eyes and under my fingernails were on fire for a week, the end result was fantastic! I too ended up with more liquid, sort of on purpose and it turned out fine. Although my husband wanted it even hotter. Great recipe!
We had a glut of peppers from the garden this year, and I was at a loss of what to do with them. This recipe is amazing. I add crushed red pepper, as I prefer very hot things. This is a favorite of my husband's and mine. Had planned to give away as gifts at Christmas, but couldn't bring myself to part with it. :-)
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.
Phenomenal. Very easy to make (wear gloves and don't rub your eyes), and impossible to stop eating!
This was my first time canning ever, but with an overload of Jalapenos I had too. Great recipe - easy. The taste is great. Sweet at first with a good bite at the end. Like others noted - I kept some seeds in, but not all. I think I will mix this with whipped cream cheese for a dip.
After printing this recipe last year I finally made it! Wonderful. I added a couple of drops of green food coloring but don't know that you need this. I had double the jalapenos so I doubled the inital part of the recipe, ending upwith enough juice to make triple the amount of jelly. Hadn't made jelly in several years so was unfamiliar with the new packaging for certo but one envelope jelled each batch beautifully! Drfinitely a do again recipe.
This is a great recipe!. Just beware and wear gloves when you are working with the jalapenos as the oil will burn your hands.
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.
Great Recipe. I use a zester to remove the skin of the peppers before chopping.
i was wondering what to do with all the jalapenos from my garden then i came across this recipe.i plan on planting even more of them next season.i did find that shaking the jars as they cooled gave the jars a lot better look also.now, where did i put that creamed cheese?
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!
I got 4 8-ounce jars following the recipe. hum.
I ended up with two cups of liquid, but just made sure to take the temp up to 220 degrees before adding the pectin. I did shake the jars while cooling to distribute the chopped peppers. It is delicious!!! Perfectly spicy and not too sweet. Thanks for an excellent recipe!
Although I'm no connoisseur of jalapeño jelly, this recipe turned out not bad. Nice on crackers with cream cheese.
I addded 1cup of fresh raspberries to this & also used the box of pectin instead of the liquid. This is a very good recipe. The only thing is it could have been a touch thicker or more set. I even cooked a second time & added another full box of pectin which did help. I could have done something wrong, but that would be the only thing I wasn't happy with ~ flavor is great.
I never had made Jalapeno jelly in my life. This was so easy and is really quite tasty! It made 4 jars which I put in the hot water bath for 10 minutes and the jars sealed quickly. This will be great over cream cheese on bagels!
I only use 3 ounces of pectin to keep it from getting too hard and pour the finished product over a block of cream cheese for a terrific hors d'oeuvre
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!
Used 6 cups sugar, and did not strain. Excellent, seeds & all! Pretty, too. Made 12 little 4oz. gift jars, and a spoonful for me to have with bread & butter!
This was my first jelly and it was great. Although it is green and not red as the picture suggests.
in a word, Amazing!
I followed the tips provided by the first reviewer (raearendt). I did not strain or remove seeds. It made a wonderful, slightly spicy pepper jam. My husband,who isn't a huge fan of jalapenos or anything spicy, loved it too. Note: when you don't strain you end up with much more than 2 eight oz jars from this recipe.
There is a huge flaw in the directions- the pectin is added before the one minute boil, not after. I found out the hard way by following the directions exactly, even though I should have known better. Also, it is unnecessary to divide the peppers, or to strain and take out the pulp and seeds. The processing really knocks down the heat, so don't worry about setting anyone's mouth on fire with it.
I tried this from a friend and it is soooo good. I can't wait till my garden comes in so I can make some for myself. Goes great with poppers.
We left out the chunks @ the end. mmmm:) so good!
I used Sure-Jel pectin and the package says it may take hot pepper jelly up to a week to gel. After 12 hrs it is very thick but not set. We will see. The flavor is great. I used the entire pepper except for the cap and it has the right amount of heat for us. The color is a bit drab so I may use the coloring next time. After cooking the peppers I had 2 cups of liquid. Not sure whether I should have used more pectin or reduced the liquid but I'll know in a week how to adjust.
I HAVE MADE THIS EVERY AND IT IS THE BEST RECIPE EVER. I MADE IT, GIVE A PACK OF CREAM CHEESE AND CRACKERS AS MY GIFT TO NEIGHBORS AND FRIENDS! DELIGHTFUL! INDOCOOK ~JOYCE
Wonderful jelly! I did not strain the peppers, but followed the recipe otherwise. Set up beautifully and had a nice kick...Great w/ cream cheese on crackers. I will be using this recipe again~YUM! Thanks for sharing. :)
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!
Excellent and easy! I can't eat pork loin without it!
Super yummy and jelled very nicely. I left a few seeds in for some extra spice and it was perfect. I actually only came out with about 3/4 cup of liquid after simmering/straining, but I added enough cider vinegar to the liquid to make a cup and that worked just fine.
This was my first attempt at canning. Yea for me this is wonderful. I altered the original recipie to work with the liquid pectin that I was able to purchase. Can I say "YEA" this is so great. If you like this kind of thing this is the one to try.
I've made this twice following the instructions and also without the added chopped jalapeno and it turns out great. It does make at least 4-8 oz. jars, not 2 as the recipe states. I normally get a bit over 1 cup of liquid and use the 4 ounces of liquid pectin as called for and it sets just fine. I gave it away for Xmas last year in 4 oz jars along with jars of cranberry jelly. They looked cute together.
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.
I have been looking for a good 'pepper jelly' recipe forever... so many of them were green bell peppers, this one is much spicier, and to my taste. I raise chili peppers, but didn't have any jalapenos, so I used sereno chili once, and this time, I used the tiny Thai chilies..... MMmmmm good, I strained it the 1st time, and this time I put the pulp back in. Great! both ways.. oh I used pepin (instead of Certo) for a Vegan friend this last time..
This jelly is delicious! The first time I used this recipe the jelly turned out perfectly. The second time I made the recipe the jalapeno peppers (& a few chops of red bell pepper) that I added in the last step all rose to the top of the jelly jar. It's so much prettier to see the chopped peppers dispersed throughout the jelly.
Surprisingly good and easy to make.
This was my first experience making jelly and what a great way to start!! Easy to find ingredients and delicious....if you like it hot, leave some seeds and membranes from the jalapenos but either way...yummy!!!
I know this was several years ago but I wanted a recipe for pepper jelly and found this with all the helpful comments. The thing I found most helpful was the butter to prevent the foam on top. I remember my mother and grandmother both getting a spoon and saucer and dipping the foam off. I just wish that I could share this with them now. Now I want to give you a tip. For those of you that want to remove the seeds use a grapefruit spoon. The serrated edges work great to clean them out. Even if you have to cut the pepper open you can use it to scrape the veins and seeds out. Thanks to all of you that wrote the comments and hints. All of us recipe hunters really appreciate finding out from someone "in the field" that has really had the experience of making and fine tuning the recipe.
Delicious. Even my 7yo son liked it. (He requested I say that) I ended up with about double the Jalapeno juice needed so I saved half for next time. Also, the liquid pectin was sold in 3oz packets, so I just used one packet instead of the 4oz called for. Also, I had no idea what a hot water bath was, but I did a little research and put a metal bowl inside a pot, filled it up with water to cover the lids of the jars, and boiled it for 5mins. The suction worked, so hopefully that's all it needed.
This was an awesome recipe! My mouth is on fire, oh baby! I reduced the sugar by 1.5 cups as I am sure I will eat it up in the next month or so, yum yum! :)
Very good. I make a batch every year from the garden.
Great recipe, jelly was perfect!
I make this a lot. If I want it hotter, I add more seeds. Milder, I use flavored jello. Splenda also works to make it lower calorie.
This recipe was great! I added a mixture of blackberries and raspberries! (1 cup) I put it in with the peppers and cider. It set up right away and tastes wonderful!! Thank you
This jelly is excellent. It starts off sweet, then the bite kicks in. I made this & served it with cream cheese several times. It's been a hit each time!
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.
I tried a Texas Blue Ribbon recipe the first time I made jalapeno jelly. That was not what I was looking for. Waste of time. Decided to try your recipe, and so glad I did. It's easy, jelled perfectly, and tastes fabulous. Thank you.
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