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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.
* 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.
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!
BEST PEPPER JELLY I'VE EVER HAD, I USED SERRANO PEPPERS THE FIRST TIME ABOUT A DOZEN, NEXT BATCH GOING TO TRY 1 GHOST PEPPER AND SEE HOW IT TURNS OUT.
I followed the recipe correct..step for step ---and for some reason it is not setting right. Can I **** the jars and re-cook it at full boil for 1 more minute?? Would that help?