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About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
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For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My pepper Jelly tastes to much like vinegar. Any suggestions??????
This jelly is AWESOME. Try it with ***** cheese and crackers. I also ussed a couple tablespoons in baked beans and they were to die for.... It is great on grilled fish, chicken, and pork chops too. And it makes a great ******* gift around the holidays.
I made this and doubled the recipe except I used 5 cups of red and green bell peppers instead of 6. I boiled the jelly for two full minutes at 221 degrees, like I did ****** elderberry jelly. The end result was a true jelly consistency and the taste was wonderful! This is my first time ****** this jelly although I've had it before from a craft/home show. I was impressed with the more generous amount of peppers and that it wasn't colored a unnatural shade of green or red.__I used the jelly before on saut?ed chicken and pork chops but I'm really interested in trying it with cocktail weenies and meatballs. I think the sweet/hot/sour combination would be amazing!