Very good not as hot as I thought it was going to be
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.
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!
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.
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!
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.
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!!
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
easy and really good!