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Pepper Jelly Recipe

Pepper Jelly

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Average Rating:

Total Reviews: 79

Showing 41-50 of 79

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  • on June 26, 2006

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    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

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  • on June 25, 2006

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    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...

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  • on June 18, 2006

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    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.

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  • on June 14, 2006

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    pepper jelly is really good taste I loved it.

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  • on June 14, 2006

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    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.

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  • on January 14, 2006

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    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!

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  • on January 14, 2006

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    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.

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  • on December 08, 2005

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    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.

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  • on October 18, 2005

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    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.

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  • on September 29, 2005

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    This is wonderful! It turned out very well and I have now been asked to bring this to every gathering! Thanks again Paula!

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