I used the basic recipe but used 1 package of powdered pectin and no coloring. I did not reduce the peppers to juice but left them so one could see some pieces in the jelly. I put the peppers, vinegar and the powdered pectin in a large pot and brought them to a rolling boil and then added the sugar. When the mix began a rolling boil, I boiled it for 1 minute. I then used the same procedure to can the jelly in jars. My wife takes the jelly to her school for "fattening fridays" and always receives great compliments on the jelly. Some notes:

1. The hotness is directly due to the amount of membrane and seeds left in the peppers.

2. If you like the flavor without the heat use more peppers and make sure you take all the membrane and seeds out. Wash you hands or use gloves! Great jelly.

This makes 6 small jars of jelly. I left in the seeds from one pepper for a little extra heat. It is fabulous. Pairs nicely with cream cheese.

Love this, used Waynes advice! I use 1 pkg. Of sure-jell, very fine chopped peppers, was really sweet, wonder if I could cut-back on one cup of sugar? Did not use food coloring.. This is so good on crackers..

I have tried at least 5 different recipes for pepper jelly and none have come out this good. This is also simple. Followed the directions and it is delicious and beautiful. Thanks, Rhena

I used powdered pectin and it worked fine. I process half the peppers and chop the rest so the color comes out nice and green and you also get the pieces for a nice look. I cut the sugar to 4 1/2 cups and it was perfect. This recipe is so nice because it is simple and you can make changes easily to fit your taste.

Great recipe! This was the first time I have made jelly of any kind. I used the recipe exactly as instructed, and it turned out well. It made 12 small jelly jars, (125 ml), with a bit left over (not a problem as I put it in the fridge immediately and we've pretty much eaten most of it!)

I had a bumper crop of jalapenos this year and I didn't want them to go to waste. It was easy and the end product was delicious. Thanks very much for posting this recipe.

Great recipe. On third batch with minor alterations each time. Finally got it perfect with these changes.. Reduced sugar to 4 cups, doubled peppers! Didn't puree to keep it chunky not only for aesthetics but for flavor as well. Used red and green jalapenos again for aesthetics. Need help though... don't know what to do with it other than cream cheese and crackers. Would like to "cook" with it. Glaze for chicken or pork? Any ideas?

Suggestion to RJF (Michigan) - we mix the jelly with sour cream, too, for a great chip dip! And it's wonderful with a grilled cheese sandwich - just spread it on the bread, add cheese and grill! Ymmmm

For RJF in Michigan, try putting it on top of your cream cheese on a toasted bagel or bagel crisps. YUM! I am also going to try it with sour cream and dip my sweet potato fries in it.

Is also good with smoked salmon and cream cheese or with lox.

We put it on sausage bread we make at Thanksgiving and Christmas. Nothing better. The whole family loves it.

Great on sandwiches as a no salt, no fat alternative to other condiments.

For RJF - Excellent on any kind of salad as a dressing! If you toss it with mangos and avocados, then add some black beans you can make a great salsa or just toss w/ the avocados and add to any salad. it gets liquidy when mixed w/ other goodies, so a perfect start to a dressing. Fish tacos, coleslaw.... many options!

Wow this recipe sounds delicious and seems really easy to make. Going to make test. Then make for Christmas gifts. Question: Would the RED Jalapeno Peppers work in the recipe? Love CM Recipes!

Re. red (ripe) jalapenos, YES. I have made several batches with good results.

You can also use canned diced peppers, with their juice. For High altitude canning (5,000ft), boil until a canning thermometer reaches 205°F. I make 24 jars of this for my church sale and we always sell out.