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?

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.

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.

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

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..

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.

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.