Just a couple of observations: First, it makes four pints, not six; secondly, I recommend you skim the foam from the top before you ladle it into jars. Maybe that goes without saying. It seems very sweet to me; maybe you can cut down on the sugar somewhat or maybe I needed to add more peppers--hard to say. The taste is fantastic, of course. I did blend it first as that seemed like a good suggestion.
We love this jelly. We eat it on quesadillas, over cream cheese with crackers, egg rolls, taquitos and so on. It's delicious! I didn't mix colors, but used red jalapeno's with red bell peppers and green with green. I also pulsed it in my blender before cooking to give it a little more body.
I made this as directed with the exception of adding a few drops of green food coloring. It is good, but a bit too sweet for my taste. Will reduce the sugar next time. I got 4 1/2 pints. Thanks goddess!
Wonderful flavor and easy to can. My husband is hooked on this jelly. So far putting it on just cream cheese with crackers, but after reading the other posts we'll try it on some Mexican dishes as well.
I followed this recipe to the "T", and found it to not gel and needless to say, I Only got two pints out of it. I have tried other pepper jelly recipes and they came out great without a problem.
Recipe was tasty and the jelly was pretty, will mak wondeful Christmas gifts. But I put the peppers in food processor prior to cooking.