14 Reviews

Very good not as hot as I thought it was going to be

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crazymom December 04, 2002

Surprisingly wonderful jelly! Great served with cream cheese on crackers. It was a real hit as a "neighbor gift" at Christmas. This is really a "do again" every year.

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Jill P. April 18, 2002

This is really good jelly. I got about 5 and 2/3 half pint jars. I wanted it hot so I did not take the seeds out of the peppers when boiling for the first time and I think the heat is just right. I am letting the jars cool upside down in hopes that when I turn them back over the whole pepper will stay at the bottom of the jar for presentation reasons. Crossing my fingers and hoping this works. Thanks for the recipe!

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sugar momma October 20, 2010

I just finished making my 2nd batch. The 1st batch brought several requests. I added 2 habanero peppers to the jalopenos. A nice little zing.

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Sunshynetoo November 19, 2004

This jelly is awesome! I put the juice in the blender, then added the peppers and processed until they were very finely chopped. After dumping that in the pan I then rinsed the blender out with the vinegar and added it. I wanted the bits of pepper dispersed in the jelly, so that is why I omitted the straining. I also ground up a clove of garlic with the peppers - just because it sounded good. The jelly turned out just perfect. It jelled nicely. I added a bit of red food coloring to liven it up. Thanks, IB, for a really great recipe!

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Donna M. September 30, 2004

This is the best hot pepper jelly I've had. I think the cranberry juice is what helps make it. I altered the recipe by using 3 habaneros which gave it a wonderful "heat". My friends love it. And yes, it is excellent poured over a block of cream cheese and and served on crackers.

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June Garritano October 16, 2002

I made this just this morning to give as Christmas gifts and to share with family and friends as an appetizer before our Christmas meal. I cut the jalapenos in half but left in the seeds and ribs while I simmered the cranberry juice and vinegar. The heat was perfect and the jelly is beautiful. I put mine through a sieve and the jelly is red, and beautiful and clear and the taste is wonderful with cream cheese and crackers. I am also going to add this to my brie and puff pastry. The family is going to love it!!

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AquaSeaJewel December 08, 2013

Spicy sweet is the best food combination ever and this does not disappoint. Instead of fresh red peppers, I mixed in dried habenero flakes with the pectin. They not only added a lot more heat but have an underlying fruitiness that compliments the cranberry so well. I plan to make another batch with just the jalapenos, though, as I was surprised how much their flavor came through. I just had a toasted English muffin with cream cheese and this jelly for breakfast and YUM! :D

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GoodnPlentiful January 24, 2011

easy and really good!

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nonoise June 29, 2008
Cranberry-Pepper Jelly (Hot)