Awesome! This is sooooo good. I can't stop eating it. I just put a block of softened cream cheese on a plate and topped it with this and ate it with saltines. I can't stop myself! Anyway, I wanted to mention that I DID use dry pectin because I didn't have liquid, and I will tell you how. I followed the recipe exactly EXCEPT I did not add the sugar in the first boil, but added the dry PECTIN instead. So, I boiled the pepper puree, remaining vinegar and pectin together first in a rolling boil. (I used 6 Tbsp. dry pectin which equals 1 box). THEN I added the sugar (pre-measured, all at once) and got it to a rolling boil again, and let that boil for a minute while stirring. It set up perfectly and everything else was the same. YUM!
Just a fantastic recipe!! I made 24 half pint jars before christmas and have none left! Only use the liquid pectin or you will have jalapeno syrup!!
This jelly is awesome! It looks just like in the picture. I left out the food coloring. I added a couple of red jalapenos as well and it has nice red specks of color. It is delicious! I froze this in the small 8 oz. freezer containers and it worked great. We have thawed one out now and it is perfect!
The taste is delicious! I used fresh jalapenos from our garden, keeping 4 of them with seeds. Pretty HOT! But the sweetness takes away the sting. However, it turned out very stiff. Perhaps the 10 minutes of boiling was too long? If anyone has a suggestion what happened, please let me know. The plants are still producing and I'd love to make more.
This is the 3rd time I have made this recipe this year. It is delicious! This time I added some red serrano and cayenne peppers for heat and color. Makes great gifts for guests and baskets....
Can I make it without the pectin?
YUM! This is so very good...made 8 pints then a small bit left over for tasting now...it may have made more but I let the pot bubble over... :(
Yep it's good. My wife tasted this on a cracker with cream cheese and commented: "I think we need more of this." Good and simple recipe. Kind of pricy on the jell pectin though. I tried it with my hot red cherry peppers and it was also great tasting. Going to do it to my green red cherry peppers, un ripened yet, and compare it to my jalapeno jelly next. 5 stars!
If you want to raise the heat just put a few whole jalapenos in the blender. I was pretty lazy with my first batch and didn't really clean the jalapenos very well. This jelly is VERY hot. My next batch I cleaned all the seeds and pulp out and the jelly is much better. It still has a kick, but it has great taste.
this was very easy to follow and make ,but is there a way of increasing the heat ? but has graet flavor