This did not jell for me. I don't know what I did wrong. I went by the recipe, exactly. I put three jalapenos in, seeds and all, and a banana pepper, I think it was, and it is way too hot. We like hot, but that is too hot. I am going to get some more apple jelly, and try again. It is so hard to know just how much peppers to put in.
I love the whole idea of this simple recipe but mine did not "jell" back up. I have more of a sauce that would probably be great on chicken or pork fillets. But I really thought it would be more of a jelly that I could put over a block of cream cheese. Does anyone have any ideas of what happened or how I might get the consistency I want?? Thanks for any advice!!
I was just about to order some pepper & onion relish from Harry & David's when I came across this recipe. It's delicious & a whole lot cheaper! Plus, you don't have to wait on it to be delivered! Thanks for sharing!
This was great. I needed 9 small gifts for a party that I was attending. I bought the cheap 18 ounce jars of apple jelly at my local Walmart for about $1.25 a piece. Six of those jars made 10 (1/2 pint) jars of hot pepper jelly. I put about 20 jalapenos (seeds and membrane included) and about 10 serrano chilis (also with seeds and membrane) into my food processor... ground them up and then heated the apple jelly and the ground pepper mash together until it was melted and the bright green was gone from the peppers. I then strained the peppers out and was left with a nice clear hot pepper jelly. I added some green food coloring to my liking and ladled into jars and covered them with a pretty fabric and ribbon. I put them all back into the box the jelly jars came in and put them in my refrigerator. I didn't bother with a hot water bath or anything. I'll explain to the recipients that the jelly is to be used soon and tell them that it's not 'canned' and it needs to stay in the refrigerator. How easy can it get? Thanks so much for the great idea.
I use to buy Hot Pepper Jelly at kraft events from vendors. I love the taste, but I don't personally have the time to make from scratch. I use to purchase from Harry & Davids their onion & pepper relish in its place when I got a chance. I tried this over the weekend. It was super easy and quick. I might try to use more jalapeno peppers and maybe a little bit of the juice to make it hotter. This was a great idea...thank you so much for posting it.
I made this for a friend and made an extra jar for our house as well. I made it even easier by using canned jalapenos. For my twin granddaughter's 1st birthday today I served it over a block of cream cheese with wheat thins on the side and everyone declare it "delicious"! I agree....easy and delicious are both high on my list too! I used a 4-oz can of chopped jalapenos, rinsed and chopped even more, with two 18 oz jars of apple jelly. For me, it was not hot enough, my mistake though. Next time I'll use a can for each jar. I LOVE this recipe and plan on adding jars of this to my holiday baskets.
Great and easy recipe! I wanted something hotter so I used 2 habanero peppers finely minced. BUT I wimped out after boiling the jelly and strained it before puttng in jars--perfect hi heat! Awesome with cream cheese!
My guests were most impressed when I bragged about this recipe...it was way, way too easy!!! Next time, though, I will kick it up with more jalapeno and maybe some green bell pepper that was suggested (about 1T minced). I was only able to get a 250 ml jar of apple jelly (9 oz jar) which gave me approx. 1 cup of finished product....enough to fit into one decorative jar. Perfect for 2 servings. I have 2 more jars in my cupboard to play around with!! Thanks for a wonderful idea!!
I honestly didn't think this would taste as good as *MY* homemade jalapeno jelly! Boy was I wrong!! It was easy and tastes delicous. Love the fact that I can make one jar at a time when I want it instead of having to store several jars of jelly. Thank you so much, Ridgely for this fantastic recipe!
Delicious! I made this for Thanksgiving and poured it over a block of cream cheese to serve with crackers for an appetizer. It was soooo good, that I'm going to make these for Christmas gifts and add a personal label to each jar. Thanks for a great inexpensive (and delicious) gift idea!