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Showing 1-3 of 3
By Bonnie G #2
on April 07, 2013
I had a ton of blueberries frozen from my garden last year and wanted to use them up. We all love Pepper jellies around here so this sounded perfect. I only had 3 small Jalapenos so added two seeded and chopped Habinaros so had less than the cup of peppers, but followed the rest of the recipe to a tee and they turned out so pretty - a clear, vibrant, dark blue color, that was sweet with a hot background (those Habinaros were hotter than I thought) I had to use a metal strainer as that's all I have, which left a few flecks of pepper in the jelly that is really pretty. Can't wait to serve this over cream cheese.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 02, 2011
I was so intrigued by the combination of flavors I had to try this. SO HAPPY I did. This is really a winner. The flavors are just right. You can taste everything in this recipe. The jalapeno peppers are not a hot flavor. Instead it was like this sparkly tingle as it went down. Loved it. I did not have gauze or berry seive to strain, so I used a regular metal strainer for the berries. Works fine. Thankyou for posting ChefMamaBlogger. Many family members will enjoy this combination.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 18, 2013
I made this jelly and was excited. I love pepper jellies but it was my first time making it. <br/><br/>I followed the recipe for the most part but had to make some adjustments. Also, please note that not all boxes are created equal for pectin. I have to re-can my jams because I didn't put enough pectin (1 bx was 2 oz) Just gotta be mindful of it. I am not too experienced yet, but I am still learning.<br/><br/>The cooking process for the jalapenos killed much of the jalapeno flavoring and heat (spicy heat) so in the final process I chopped up an additional 2 jalapenos and it still was mild to me. I did seed my jalapenos before the process so it may have had to do with the lack of heat I love. My mom even could have it and not go into a fit which says a lot.<br/><br/>So keep your heat-don't seed your peppers. If you want a milder flavor, seed some and leave some. <br/><br/>All in all, it turned out great, expect my pectin issue and I would make this recipe again. (I yeilded 6 half pints almost 7 but it was half inch shy)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (426 g)
Servings Per Recipe: 6