Red peppers and green jalapenos flavour this savoury and spicy jam. Perfect with cheese and crackers. Makes a lovely festive gift for anyone who loves chilli peppers.
Love this recipe, set perfectly, brilliant for cheese, given a Jar as a gift too, hope they enjoy it as much as I do. Next time I might spice it up a bit more and add some Red chillies! - 15 Dec 2015
I followed this recipe to the letter, it has been in the jars for five hours and so far no sign of it setting. - 10 Dec 2015
I can't say anything more that hasn't been said about how good this recipe is. I tried this last year for christmas as a newbie canner. (I still am a newbie canner). I searched the reviews and wished someone had quickly explained the "canning" process, but sadly found none. So I wanted to put my 2 cents in and try to feed some info for those like me who are scared to try. ( I may make some canners cringe, so please feel free to correct me!) This recipe makes 4 12 oz jars or 6 8 oz. I used 2 medium red peppers and 5-6 med-large jalapenos. I washed the jars and lids in hot soapy water and put the jars in a very large pot and covered with water. I put it on high heat until the water simmered (about 180 degrees) and turned the flame down to keep it at a simmer. Then I started cooking the jelly. When it was almost ready, I use a pair of large tongs to take out the jars and poured in the jelly, leaving 1/4 inch space on top. I then plopped on the lid and screwed the screw top on and stood it back in the pot and boiled for 5 minutes and removed. I then did the mentioned flip trick -- flipping four times, once a half hour, to ensure evenly distrubuted peppers. I made four batches for this christmas. It's a great last minute gift when you forgot someone and great when visiting. Thank you for the great recipe! - 20 Dec 2006 (Review from Allrecipes US | Canada)