Pepper Jelly

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This is so easy to make! I doubled the recipe but I really didn't need to . I measured out the certo paks to make sure I used enough...it needed 2 1/2 packs of Certo....
AND....I ended up with 24 -125ml jars. It set really quickly and looks awesome and tastes EVEN BETTER!!!

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This was my first attempt at canning and jelly making. Like any other red blooded American Man, I studied this and got all the tools I could, although couldn't find a rack to fit my Mom's old canning pot. I grew my peppers, using sweet red bells (small and red hot semi-Habenera variety. I got a nice jelly, but too sweet and not enough heat! Next time, fewer sweet bells and more of the stuff that puts hair on the chest. Great with cream cheese on anything!

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Overall, this is a good recipe but if made according to the instructions, has a syrupy consistancy. After reading about pectin, most recommended boiling longer than stated to get the jelly to have a thicker consistancy. After all, this is a recipe for 'jelly', not 'syrup'.

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Just made this and spooned it warm over my bagel & cream cheese -- heavenly! Great basic pepper jelly recipe. However, I used half the sugar and the recipe still worked fine. I personally prefer this jelly syrupy so I can pour it over pancakes (try sausage studded corn cakes. If you've made this and it's still too runny for your taste, just take the jelly out of the jars (be sure not to reuse the lids and reduce the jelly to your desired consistency. Then pour into sterilized jars and place in your canner again for 15 minutes.

Spinoffs and remixes -- I've also done this recipe using 1 cup dark basalmic vinegar and 1/2 cup zinfandel wine (with raves from family I also recommend using white basalmic. If there's any left over jelly, use it to make jumble -- essentially a combination of other preserves that you've been canning.

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This was my first attempt at making Pepper Jelly. I love this recipe. It's very easy to make and has a great flavor. I used it for Christmas gifts. I have a couple of suggestions - the recipe doesn't specify whether or not you should use the whole Jalepeno or remove the seeds. I removed the membranes & seeds in one of the batches for friends who like it a little milder. In another batch, I added the whole pepper plus about 1/4 to 1/2 tsp of cayenne pepper to kick it up little. I also substituted red bell peppers for the green in another batch. It was delicious!

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Very easy to make. Taste is good.
Mine gelled to much though.

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This was so simple and tasty, but mine did not come out firm. It's more of a glaze consistency. I was hoping in time it would set up but after 3 days it hasn't. Any suggestions?

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This was a great recipe. I left out the food coloring. If you use diverse colors of peppers it is not necessary. I like to eliminate artificial ingredients when possible.

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Came out soupy. @pche, the acid doesn't come from the peppers, it comes from the vinegar. Peppers are actually alkaline - if the recipe ratio is too high in peppers, the jelly could spoil. Y'all got it backwards. Don't want anyone getting botulism. :-

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1. Certo now comes in 3.5 ounce packets where I live. I didn't worry about the extra .5 ounce. Turned out fine, because - 2. You need to boil the mixture for one minute with the Certo, for the jelly to set up to the appropriate consistency. 3. You may have to skim the mixture if you want the gorgeous jewel-tones of a clear jelly for your shelves. If you don't mind a little scum, and you're not bothered by it (all tastes the same, don't bother. 4. I did a batch mixing jalapeno, habanero, and cayenne without food coloring. The bits of colored pepper floating in a clear gel is absolutely gorgeous!