Pepper Jelly

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Where can I find pectin in 4 oz packages? I just purchased Certo today and found out it is 6 oz packages.

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This recipe is basically the same as can be found on the paper insert in most pectin packages, but always turns out great. hart0926 - the vinegar smell is overpowering, but in the end all you can taste is the peppers. To safely preserve something, like this jelly, there needs to be a high acid content. If this recipe as-written isn't hot enough for you or your hubby, either try substituting habaneros and orange bell peppers for the jalapenos and green bells, or google habanero jelly recipes and click on the first link. I've made countless batches from this other page, and all have turned out AMAZING! :- mmmm, pepper jelly!

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Hubby says it grows on you, but has no real heat and is way too sweet. I'm not a fan of pepper jelly anyway, but made this for him after he insisted. Used serrano and green peppers as the recipe stated, but all I can smell is the vinegar. Seems like way too much sugar compared to the amount of peppers, and why so much vinegar?

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I've made pepper jelly before and this recipe looks wonderful. So I fully expect this to turn out well. I'll be sure and let you know how it does. I do like to use a bit of green food coloring to make it pretty, and this also makes perfect Christmas gifts with a box of nice crackers and a small plate. I gave it to the hostess as a gift when we went to parties.

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I've never tasted pepper jelly before, it just didn't sound good to me, but i found this recipe, made it and just love it. It is easy and quick. My mom fell in love with it, so i made her a batch. It's a hit with the family. This recipe will go with all my other jelly recipes. It's a keeper.

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I am a novice when it comes to preserving, but this recipe did just fine, even with some of my own changes. I used red & yellow bell peppers instead of green, used Thai peppers instead of Jalpenos, also added a few cloves of garlic to the mix, and instead of green food coloring used a few drops of red and yellow. I left some of the seeds and chile membranes in the mix because I wanted some heat - take out more or all if you like a milder heat. I do not recommend doing this w/o rubber gloves - spare yourself the misery! Definitely use the liquid Certo, not the powdered pectin. At first I thought it was going to be runny, but after the recommended 24 hours of setting at room temp, it had a nice, thick, set-up consistency that you would want in a jelly. I preserved according to the Ball canning jar website, including the hot water bath -- got a good seal on all 7 jars (not 6 as the recipe indicated. I had been buying it at the local farmer's market for about $5.00 per jar, this was waaaaaaay cheaper!! Worth the time and effort and the ingredients are cheap.

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I made this at my daughters house over Thanksgiving as her new home had hot peppers in the garden. It was easy enough but after it was made and for the next day, my hands burned like from the inside out especially on the palms. A niece recommended soaking in milk and using yogurt for a night cream. Any suggestions for making this again without wearing gloves????
Also noted it did not set up like jelly-mine was a little runny but delicious.

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This was such an easy recipe to follow & the outcome...mmmmmm-mmmmm-mmmmm good! Thank you for recipe!
Michelle

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I too have been buying pepper jelly for years. I decided this year, my first canning experience I would make it myself. It was just as good, if not better, than the one I used to buy. We use is for pizza and it is great. Thank you Paula. You always have the best recipes!

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everyone is saying how great the jelly is over cream cheese, but to me and friends that i have made it for think that it is the best when we cook out and grill brats and put it over the brats with a little bit of mustard. but either way, jalapeno jelly is awesome!! and paula is awesome too!!