Pepper Jelly

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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!

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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?