This recipe is great! There is another recipe on this site that is almost identcal with the exception that this one uses 1/3 the liquid pectin the other does and that can be quire a savings! Another thing that I tried was making this with green bell peppers instead of the orange. The orange can be very expensive and I found that while I was heating this up all I had to do was add a few drops of yellow and red food coloring and it came out a beautiful orange! Thank you for a great recipe!
Awesome Recipe, and very easy!<br/><br/>An instant hit with my family! Great on crackers with cheese, or even in a sandwich. I shared some with my extended relatives, and they are constantly asking for more! A great way to use up the extra peppers at the end of the growing season.
I was looking for a recipe to use the last habaneros from our garden and I am so grateful I found this one. The preparation and cook time were on the dot. I was able to get 8 jars in one batch and I had to scrape the jelly from the pan and taste it on crackers. It is hot but very yummy and I can barely wait for it to settle. Thanks for posting and I am sure will continue to enjoy it over the years.
2 years in a row this is the best Hot Jelly recipe I have made (tried others for Jalapeneno etc.) I only used 5 habeneros, but will up it to 7-8 on the next batch. MUCH easier than most recipes out there, it turns a beautiful red color if you substitute red peppers for yellow.
Even though I am pregnant and spicy food gives me heartburn, I can't stop eating this jelly with some cream cheese on Wheat Thins. It's divine for all of us spicy food lovers!