I've been making this for years and it's wonderful BUT use equal amounts sweet green and red peppers - the colour of the jelly will be a wonderful amber hue. Also do use your food processor that's what those blades are for! By the way this jelly is a wonderful accompaniment for roast pork! Kay
The flavor of this jelly is wonderful. I did increase the number of peppers to 3 cups as suggested above. However it only gelled to a honey-like consistency. I think the addition of more pectin would give it the proper boost.
I had a recipe for Pepper jelly that I lost and this one is the closest to come to the great flavor my old recipe offered. This recipe is easy quick and the taste is wonderful. Thanks for offering such an easy recipe.
Excellent product. I accidently discovered that if you only add 1/2 the sugar at first then add the rest after the pectin. Add a couple of minutes boiling and you get a wonderful honeylike texture and sweetness that is out of this world. Add food color for Christmas cheer.
Although this recipe has a great taste I would suggest you use 3 cups of chopped red peppers or a combination of red and green. The 1 1/2 cups of peppers the recipe calls for is not nearly enough.
The recipe was easy to follow and gelled quite nicely but the jelly was far too sweet. You could barely taste the peppers!
The amount of vinegar in this recipe overwhems everything! I reccomend using mostly lemon juice a bit of lemon zest and just a fraction on the vinegar (apple cider is much more palatable by the way).
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.
This makes a good jelly but if you have any problems with peppers be careful! Putting peppers thru the food processor then removing the lid can cause breathing problems for people w/allergies. Also remember to wear gloves and if you have an itch DON'T scratch. Kids should NOT prepare this.
