Pepper Jelly

Total Time:
18 min
Prep:
10 min
Cook:
8 min

Yield:
6 (1/2-pint) jars
Level:
Easy

Ingredients
  • 3/4 cup chopped green bell pepper
  • 1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
  • 1 1/2 cups apple cider vinegar
  • 6 cups sugar
  • 4 ounces pectin (recommended: Certo)
  • 4 drops green food coloring
  • Special Equipment: 6 (1/2-pint) canning jars with lids
Directions

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

About Sterilizing Jars:

Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed.

To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.


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4.6 85
So many Serrano peppers to use from my garden this year. Have red and green bell peppers as well. But I may add a red Hungarian or Habanero (1) pepper to the red batch, just for an extra "kick" to it. Thank you, Paula, for sharing this recipe. Can't wait to make it because everything you offer and I've made hav been absolutely delicious. Hang in there, girl and don't let ANYONE hurt your feelings. You're a very good woman and there are MANY of us who love and admire you, item not reviewed by moderator and published
I have made this recipe for at least 35 years with great success. I lost it and so happy to find the recipe here. When I process the peppers I use 1/2 cup of the vinegar in the blender so that it blends smoothly and fast. After I pour this out I run the rest of the vinegar through the blender....cleans out anything left in the blender. item not reviewed by moderator and published
Just made this today! This recipe was very easy, but I made a few adjustments to mine!! I doubled the recipe so all my measurements were 2Xs. It made 9 half pint jars. I only used 2 1/4 cups of vinegar instead of a full 3 cups. I used 9 cups of sugar, not 12. I used one green and one red bell pepper to add color. For my hot peppers, I used cowhorn peppers (what we planted this year in our garden). On my hot peppers, I used the whole pepper (minus stem) including seeds as I like things where I can tell they are spicy!! This was my first time making pepper jelly, and I have to say it turned out delicious!!! I would suggest laying low on the sugar and hot peppers until you have it cooking on the stove. Let the sugar melt and taste test to find out how sweet and hot you would like to make it! Also, I omitted the green food coloring! The jelly is still very pretty sitting in my jars... I can hear them popping now!! ;) item not reviewed by moderator and published
This was a an easy recipe. I like my hot pepper jelly with a definite hint of spice. I was confused as I used way more than the called for number of jalapeno's, but it still is without mush spice at all. After doing a great deal of reading other recipe blogs and comments about canning in general, I found some good information on the most ideal type of bell peppers to use. One source I found suggested not used green peppers as they literally will cover all the spice notes for the jalapenos, which it does appear to be the case. The batch is not bad, but I feel like I wasted all of my 15 jalapeno peppers and can really only taste the 2 medium sized bell peppers I added. This source also suggested using either red or yellow peppers instead as it will not affect the taste as much plus add nice color to the jelly. I will definitely be taking out the bell peppers all together next time! item not reviewed by moderator and published
can someone please tell me do you dice the veggies and measure then food process them or food process then measure? I lost my ball canning book :-X item not reviewed by moderator and published
Excellent easy recipe! Did green as per recipe without pepper seeds and ended with great pepper flavor; did red with seeds, red bells, red jalapeƱo and ended with HOT delicious pepper. Both jelled great; skimmed froth and look like red and green jewels. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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'. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very easy to make. Taste is good. Mine gelled to much though. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. :- item not reviewed by moderator and published
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! item not reviewed by moderator and published
Where can I find pectin in 4 oz packages? I just purchased Certo today and found out it is 6 oz packages. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was such an easy recipe to follow & the outcome...mmmmmm-mmmmm-mmmmm good! Thank you for recipe! Michelle item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
THIS JELLY WAS EASY TO MAKE AND TASTED WONDERFUL. USED IT AS A TOPPING FOR SMOKED PORK LOIN. FABULOUS item not reviewed by moderator and published
I love this recipe Does anyone know if u can u this recipe and process them in a canning bath. item not reviewed by moderator and published
I used this recipe as my first canning experience. Even though I wasn't aware that the jalapenos had to be deseeded it turned out better. Since making it I have used it on just about everything. I used red peppers instead and no food coloring and made a pretty christmas gift. Thank you, thank you, thank you. item not reviewed by moderator and published
This jelly is very easy to make and very tasty. I have given it to friends and taken it to different gatherings. Everyone always enjoys it. I also use it on chicken baked in the oven and it gives chicken a great taste! item not reviewed by moderator and published
This jelly was so easy to make and it is so good. The color makes it look like candy in a jar.Thanks Paula item not reviewed by moderator and published
I have been purchasing pepper jelly for years and now, I can mak it myself! I have never canned before in my life so I was a bit apprehensive. It is really important to have the right tongs; may I suggest ones that have some type of grips for ease in retreiving the jars from the boiling water. It was quick and easy and absolutely delicious! I also made the same thing with red bell/hot peppers, it was beautiful and they are going to make excellent gifts this Christmas! item not reviewed by moderator and published
I liked the texture and flavor. I put more peppers than the recipe called for, I prefered it more chunky. Other than that i loved it! item not reviewed by moderator and published
it was quick, easy and best of all it was delicious. item not reviewed by moderator and published
Thank you for showing the Paulas canning made easy. I thought I would never be able to learn until I saw this segment. greatfully appreciated. Eve Tomecek item not reviewed by moderator and published
i really liked this recipe...it is very good.... item not reviewed by moderator and published
I love this recipe! It's flavorful and SO fun to make! Served over cream cheese, it's addictive! item not reviewed by moderator and published
I have been making jellies for almost 50 years. I have made Paula's recipe many times and never a failed batch. I think it is perfect as is, but I found some of my family and friends didn't like the strong vinegar. So I reduced the vinegar to 1 1/4 cup and added a 1/4 cup of apple juice which also helps it set quicker. I also add 1/4 tsp of butter with the sugar, you'll be amazed on how it keeps the foaming down without affecting the taste. Keep them coming Paula! item not reviewed by moderator and published
I made this recipe with the advice from some of the other reviews; I added more green peppers (aprrox 4-5)and jalapenos (4). The jelly is FABULOUS! My family loves this on everything. We even tried this on bagels, steak and pizza. It compliments a lot of food. My dad was so proud that I made this jelly that tastes just like my Grandma used to make. item not reviewed by moderator and published
I made this recipe and was not sure how it was going to turn out. It was soo good. We put it warm on a block of cream cheese and eat it on crackers. It dosent last long everyone loves it. YUMMY. Thank you. item not reviewed by moderator and published
This was my first time making pepper jelly and it was so easy. And it tastes wonderful. item not reviewed by moderator and published
Anyone can make this, economical and delicious. Try serving it with cream cheese and crackers. item not reviewed by moderator and published
I, made Paula's Pepper Jelly Recipe, and entered at the Muskingum Co. Fair (Ohio) and won 2nd Place... Thanks Paula. item not reviewed by moderator and published
This was easy to make and is very tasty. I used more jalapenos because my family like spicy stuff. This jelly on cream chese and then on a crack was wonderful! item not reviewed by moderator and published
Very quick project for canning! Everyone in my family loves it! item not reviewed by moderator and published
I am making this for the 3rd time today.It is the bomb!!!! Thanks Paula item not reviewed by moderator and published
I read pectin problems others had. I only used one pkt Certo,but I boiled for one minute as per directions on pkg . Set up fine . Did not care for strong cider vinegar taste,may try it with reg vinegar.Used red pepper flakes also-Pretty and hotter item not reviewed by moderator and published
Hot Pepper Jelly has always been my weakness. However, this recipe turned out very acidic and it even smells too strong. I will try it again and cut down about 1/2 C on the vinegar and add about another 1/2 C of sugar. I agree it could use more peppers. Wish me luck with the second batch. Very easy recipe to follow... item not reviewed by moderator and published
I am 34 years old, and my mom and grandmother have been making this for as long as I can remember. We have always had it with cream cheese and Ritz crackers, but it is also good with roast beef or other types of beef with no gravy. It is delicious with ham (straight out of the oven or fried in a cast iron skillet)!! Also, try on toasted onion bagels with cream cheese. item not reviewed by moderator and published
pepper jelly is really good taste I loved it. item not reviewed by moderator and published
I am never disappointed with Paula's recipes, and this one is a hit. I added 2 tsps of cayenne pepper at the end when adding the pectin to give more of a kick, but it is perfect for cream cheese and crackers, as a glaze for grilled chicken or steak or as a condiment to any baked or grilled meat. Thank you, Paula, for all your wonderful recipes. item not reviewed by moderator and published
I made this jelly yesterday and am really pleased with myself. I have never made jelly before but after seeing Paula make it it looked so easy. It came out perfectly. I even used just the one pouch of the Certo and everything set up just fine. Surprisingly sweet. It's just such an interesting combination. Yummy with cream cheese! item not reviewed by moderator and published
I made this tonight and I am not a happy camper! I followed the directions to the letter. First, after pouring in the pectin I got a "heavy solid scum" on the top. Not sure how it happened. I'll have to live with it I guess. I added one habanero pepper along with the jalepanos, WOW what an intense flavor. One thing we don't see is "how many takes" before Paula gets the recipe right. It's always perfect to us the viewers but I'm sure there are things that we don't know that could help us. item not reviewed by moderator and published
Wow! I make this for Xmas and give a jar to all my friends and they ask me "can we buy some more from you"? Everyone just loves it served with Crackers and Cream Cheese. item not reviewed by moderator and published
This was my second attempt at jelly and my first success. This recipe turned out great. It was a little too sweet to me. I may reduce the sugar a little next time. But I was so proud that it jelled, I didn't care. I used the liquid pectin that is 3 oz per pouch. I used 1 and a 1/3 pouch. It jelled to the perfect consistency. Also, after I put the lids to seal, I put them back in the boiling water canner and let them boil for about 5 minutes. When they came out and sat on the counter, all six gave that little "pop" to show that they had sealed. item not reviewed by moderator and published
This is wonderful! It turned out very well and I have now been asked to bring this to every gathering! Thanks again Paula! item not reviewed by moderator and published
Well this was my first foray into the world of canning, and it was easy and tasty! Everyone who has tried it has really liked it, and we're excited to use it for holiday entertaining. We opened one jar the next day, however, maybe that was too soon because the vinegar scent was very pungent. But it tasted great! item not reviewed by moderator and published
I made back to back batches of pepper jelly yesterday. The first batch was made with Sure Jell Certo & set up perfectly. Second batch was made with Mason pectin and still has not set up. Hopefully, the Mason batch will set up before Christmas... item not reviewed by moderator and published
THIS JELLY IS GREAT SERVED WITH CREAMED CHEESE AND CAPTAIN CRACKERS AT ANY PARTY. item not reviewed by moderator and published
Really good. fantastic party food. Very Very Easy item not reviewed by moderator and published
I will like to know what is pectin, and what do you use insted of pectin if you dont have in your country item not reviewed by moderator and published
I TRIED THIS RECIPE AND LOVE IT! NOT ONLY IS IT EASY TO MAKE AND TAKES NO TIME AT ALL TO PREPARE, EVERYONE LOVES IT. I HAVE ALSO TRIED HOTTER VERSIONS, WHAT A HIT. THANK YOU item not reviewed by moderator and published
I am a creative cook/kitchen manager for TGI Fridays. I used red, orange, and green bell peppers instead of just green. I let all the waitresses try it with cream cheese and ritz crackers. Overall according to everybody's opinion it gets 4 stars. It is not spicy at all which was the complaint, so I reccomend red pepper flakes, or more jalapenos (really both). But if you use all green bell peppers, I think it would look nicer with red food coloring instead of green. :-P item not reviewed by moderator and published
good flavor, but too sweet. I could have added more jalapeno or maybe red pepper flakes. All in all this is not an offensive recipe to anyone, and it's pretty and easy to make. Guess who's getting jelly for Christmas this year... Everyone, including me! item not reviewed by moderator and published
Very good. Enjoy it on cream cheese and crackers item not reviewed by moderator and published
I made this jelly for friends and neighbors for Christmas and it was a hit!! It was very easy to make. Just remember to measure your pectin. The box contains 2 packs. You need to measure 1/2 cup, I needed to use 1 pkg and some of the other pkg. item not reviewed by moderator and published
I loved this recipe. Very easy. Next time I make this, I think I will cut back on the vinegar a bit and add a bit more peppers... Very addicting when served with cream cheese and wheat thins. Would make again item not reviewed by moderator and published
This was my first ever attempt at jelly. After reading the reviews, I decided to measure the Certo and use just a little more than 1/2 cup - about 1 1/3 pouches. I also let it sit on the counter overnight. The jelly set up perfectly - it isn't runny at all. I might add a little more jalapeno next batch, since this one really isn't very tangy, but it is absolutely delicious. I'm going to make more for holiday gifts. Keep 'em coming, Paula. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
love it very first time cann jelly people love it even said they would put it on bar-b-que on pork meat. item not reviewed by moderator and published
It did not jell as much as I thought it would item not reviewed by moderator and published
This was the perfect amount of spiciness. I have never made jelly before, this was very simple and better than what you buy!! item not reviewed by moderator and published
This pepper jelly is great. This was my first time canning, and it took some getting used to but I will try again. I added crushed red pepper flakes in with the green peppers to give some little bits of color and flavor. I used the half cup of certo but it didn't gel up quite like I thought it should...then I read the instructions in the certo box and it said some jellies can take several days to set. The jar I kept for my own house went into the fridge quickly and still isn't really gelled up yet, but it went in before I read the instructions in the certo box. It said to let them set for 24 hours before refrigeration, so the ones I will give away are still on the counter and it seems to be gelling more. Anyway, runny or gelled, the flavor is excellent and I'm happy with my first jelly-making experience! Try this recipe. item not reviewed by moderator and published
I made this for the first time, since my husband grows a garden, and let me tell you, it is wonderful, I am going to serve it with Thanksgiving Dinner, and I think I am going to make one more batch and add a lil bit of habenaros pepper just for and added kick.....I say give it a try. item not reviewed by moderator and published
Excellent complimented on Paula's suggested cream cheese. item not reviewed by moderator and published
I've been canning for several years, but had never made jelly until this year, and had never eaten Pepper Jelly. Paula's recipe and serving sugestion are first rate. I made this over the weekend, and I can't wait to share this with family & friends! Keep up the good work Paula! item not reviewed by moderator and published
This is the best pepper jelly recipe I've tried. The mixture is delicious and gels just right without much hard work AND not so much fuss and muss in my kitchen. Paula is quite dependable in these areas! Go Girl! item not reviewed by moderator and published
We have both red and green peppers in our garden, as well as jalapeno, so I couldn't wait to make this. It is wonderful. So easy and fast! If you use Certo in the pouches, please measure it. The recipe calls for 4 oz. of Certo - that's 1/2 cup. The box says, "can make two batches of jelly." Can is the operative word there. One pouch doesn't measure 1/2 cup. I had to use some out of the second pouch. That could make a lot of difference in your success with jelly. item not reviewed by moderator and published
A fantastic recipe. Everyone absolutely loved it and it made a super cute gift! item not reviewed by moderator and published
YOUR PEPPER JELLY RECIPE WAS THE FIRST TIME EVER I MADE OR EVEN ATTEMPTED TO MAKE JELLY. IT CAUGHT MY EYE AS AN APPETIZER... IT WAS SUPERB!! I SERVED IT AS YOU DID WITH CREAM CHEESE AND CRACKERS AND IT WAS GOBBLED UP WITHIN 10 MIN. EVERYONE WANTS THE RECIPE. I AM MAKING MORE IN RED AND GREEN PEPPER FOR THE HOLIDAYS...BRING ON MORE... item not reviewed by moderator and published
After wathcing Paula make this jelly on Saturday morning, I ventured out to make this myself. It is so good and easy I proceeded to make Hot Pepper Peach Jelly too. Thanks Paula. item not reviewed by moderator and published
easy and delicious item not reviewed by moderator and published
I just happened to see this episode last Saturday morning. Paula made it all look so easy that I ran to Kroger and got to canning. The proof was in the pepper jelly! It was so simple, all my lids sealed, and my family nearly fell out when I showed up for supper with a half-pint of homemade pepper jelly and cream cheese. They're still talking about it! Thanks Paula! item not reviewed by moderator and published
we used Ball pectin and the first bath was not set right-I then read the Ball pectin directions and it said ti put in after the roiling boil and let it boil for 1 minute-we tried that and made a second batch with red peppers and it worked perfect item not reviewed by moderator and published
This is a classic recipe. Very simple to prepare. The combination of heat and sweet is perfect! item not reviewed by moderator and published
Followed directions to the T and the jelly was the consistency of sugar crystals. Like honey when it gets old. Directions said to bring to a rolling boil & remove from heat. All other jelly recipes say to boil for 1 minute. Do you know if I can save all this jelly by re-cooking it? I don't want it turning into candy tho. Gosh, I'd hate to throw it all away. Can anyone help my poor jelly? item not reviewed by moderator and published
I added a little habenero pepper and it really kicked up the spice! :) item not reviewed by moderator and published
Wal-mart has them in their canning section. I just seed them and cut them in thin strips, then cut cross-wise into tiny pieces. Good Luck! item not reviewed by moderator and published
If you can't find a canning jar rack, tie a bunch of canning jar rings together (in a flower or circular shape) to put at the bottom of the pot. The water can boil though and the jars won't clank together. item not reviewed by moderator and published
I like mine more syrup-y. I like to pour it over the cream cheese rather than spoon it out. Seems to dip better with crackers. item not reviewed by moderator and published
It's supposed to be a runny consistency so you can "pour" it over the cream cheese. item not reviewed by moderator and published

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