Made two batches, and I gave them out as gifts. People went crazy over the flavor, and so did I. Several people asked for another jar. I referred them to your site. This is incredible!
Finally was able to make this last night. To be honest, I was worried about the taste. The vinegar smell and taste was very strong. Don't eat it right away. I tasted it again in the morning and it was very good. Different from the market but still good. My son enjoyed it too. Thanks Kim!
I saw you making this last year and I really wanted to make some but didn't have enough garden peppers. Ended up just buying the jelly from the market. I planted extra pepper plants this year. The video you did last week really helped me. I noticed that my peppers are ripping at different times. I was worried that I wouldn't have enough rip ones to make it. The freezing idea was perfect for me. I should be able to make this next week. Can't wait!!
Thank you for this great video/recipe, Kim. I am a nubie gardner and was asking my husband last night what in the world will I do with all the peppers when they come in... This morning you and your pepper jelly recipe are in my inbox! I have been timid to can but this will be my native voyage when there are enough peppers... SO EXCITED.. SO APPRECIATIVE FROM THE VIRGIN ISLANDS
You are a wonderful teacher! You truly inspire me to truly enjoy God’s gifts in the garden and in the kitchen! Thank you so much! I will have to try this! The jelly looks amazing! 💕
My daughter and I made pepper jelly last fall and it was awesome over cream cheese. So when I started my garden this year we have 5 different kinds of peppers started just for making jelly!
Pretty. Love the customization. Great video. And Pamona's is not only GMO free, preservative free, sugar free, it's also vegan! I appreciate that. Thank you so much.
I made the jelly, and shared it with friends. I am a hero. That was the best jelly I have ever tasted. My neighbors freaked out because it was so good. Thanks!
Thank you so much for making this video. One of my daughter's teachers is having health issues so she can not have certain things for Christmas gifts. However, I froze peppers from my garden last year and I know that I didn't use any spray pesticides so I can use honey and my peppers and I know it will be safe for her to eat. I am so pleased. I just so happened to see this today.
Chatsty, perfect timing! You might need to boil it a bit longer with honey, just to make it thicker. It will be such fun to give as a gift, please let me now how she enjoys it!
Had to rewatch this video since I'm into making homemade gifts for Christmas this year! Thanks for your videos Kim. You put a lot of time and planning into them.
Low sugar -4&2/3 cups instead of 5-6 as most recipes calls for equals less sugar not low but is lower sugar. Might try this. Does look delicious Lady thanks for doing a good job of teaching
I can’t wait to try to make this recipe. I’ve never canned before so this will be my first time. On a sidenote, your videos always sound great. Never hollow.
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Whenever I see one of your great videos that will work for me, I share them on my Facebook page. When the rain calms down, I'm going to harvest my peppers and I sure will let you know how comes out. Keep up the great videos.
Love pepper Jelly only found out about it a few years back and got the opportunity to make it myself this year - Amazing~! Great video and tips for making it Thank you~:)
Love your kids of what I need to put it all together and such as pepper needing 2 & 2/3 cups after chopped ( some says 2 large peppers and lots of different sizes of large peppers and large tomatoes in my garden world so thanks for the amount of peppers after the chopping ( I probably will need 1 & 1/2 large from my garden Lady ) I'm extra loving my Cubanelle pepper as my favorite flavor of the many peppers in my garden and plan to run a half batch as a test and a second half of your batch adding whole jalapenos including the inside and seeds for heat added and test em both and know how to mix the rest before I load up my final batch. Lady I am saying thanks for showing me and believe I will divide your recipe and believe it will be delicious and believe I don't think I will have any problems if I just don't eat it all in a few days ( I won't). Thanks again
FYI- You no longer need to boil your lids and rings. Just put them in a saucepan or bowl with hot water to keep them warm. This is per the Ball Blue Book for canning. I will be canning some Pineapple Serrano Jalapeno Jelly for Christmas gifts. I was a great hit last year! I am also including some magnets for the frig for each Christmas bag! Food gifts are always welcomed by everyone. I am going to pressure can some turkey broth this week also. Love the video's .... Happy Holidays and Merry Christmas to you and the family!
Thanks so much for the info, anything to make my life just bit easier! Your jellys sounds wonderful too - I bet your friends love the homemade touch from your heart! Happy Holidays to you and your family as well!
I’m diabetic so I use any sugar Substitute ie. Splenda etc. that is cup to cup ratio to sugar. My nice makes it and kills my sugar numbers and I love it.
awesome! It's such a joy to share it and see my friend's enjoyment when they taste it. Glad you can enjoy it too - and those stuffed jalapenos are the bomb!
Awesomeness is so right! Just brought it to a party Friday night - huge hit. And an extra jar for the hostess was a gift from my heart. She loved it, and gave me a lot of joy as well. Let me know how yours turns out, Pam.
That looks amazing!! thanks so much for sharing my friend. I'm hoping to start gardening too. Your videos are so great. I'm learning so much. Thank you again.
I loved this video and hope to see more from you. I have two questions: 1. how many cups of peppers did you use? 2. How do I fix a batch of pepper jelly I made last night that still hasn't set? I didn't know about the Pomona until I saw your video a few minutes ago. Thank you so much in advance.
Brenda Lee , she used 2 + 2/3 cup of peppers. The specific brand & type of pectin is what makes it set, and is the reason that the recipe can get away with using such little amount of sugar. If you used ordinary pectin, and not the calcium stuff, ur going to need to use more sugar to make it set... If it didn't set, ur going to have to put it back into the pot and boil it again with more sugar (my guess is, about 75 to 100% more sugar ie. double the sugar)... plus re-wash & re-sterilize ur jars & lids.
+Julie Schossow thanks, Julie- let me know if you try it. I just brought this appetizer to a party last night and brought a jar of the jelly as a hostess gift. Big hit!
Hello, I just started binge watching your videos while working. Can various bell peppers be used in canning jelly? Or, what is the best peppers to use?
I used sweet and hot in this recipe, it had a good little kick to it! You can customize it however you wish, taste, color, hot, sweet, etc. That's what makes is so fun! Glad you enjoyed the tips and tricks too!
I love your videos! I tryed to tap on your recipe for pepper jelly and I got this - ! File not found (404 error) If you think what you're looking for should be here, please contact the site owner. Help me find it!
i know this an old video, but i just used it to make pepper jelly from all my frozen last year's peppers. I'm getting ready to plant next year's crop. Do you know how pumped I am about that. Thank you Kim...really. it tastes as good as it looks.
Thanks, Rosie! Great to see you today on the livestream. Let me know what modifications you make to your recipe to make it diabetic friendly. I'd love to hear about it.
CaliKim29 Garden & Home DIY Not a problem. With my plans on growing ALOT this year, I am hoping this time next year I would be telling you how great it was, and how much of a hit it was with family and friends!
The original recipe link doesn't work. Can you send a new link? I want to use your modification for less sugar but need more help than just the ingredient list 👍
Check out the Pomona brand box instructions online -I believe you can use as little or as much sugar as you prefer, or other sweeteners like agave or honey, since the sugar is not what is causing it to gel.
I'm going absolutely insane. I've tried googling my problem and there's zero results. My issue is that I waited too long to put my jelly mixture into my jars and it started to set in the pot. Now it's all chunky and bubbly because I didn't can it while it was still liquid. How can I fix this!??! Everytime I google my issue, no matter how I word it, the only results I get is how to fix runny jelly. Not how to fix jelly that's set too quickly before I could jar it. Can I reheat the jelly to turn it liquid and then re-can it? (I used liquid pectin). Help!!!
Hi Kim, that looks amazing! Can't wait to try this.I do have peppers frozen. I never made jelly before. Is 4 and 2/3 sugar low sugar for jelly? It seamed like allot to me. But I don't know anything about jelly. Thanks!
It is so yummy, Diane! Recipes I have used in the past with regular pectin use up 8-10 cups of sugar. It is a special treat to be sure, not something you want to eat large quantities of. Let me know if you try it!
Hi! I have a question: My great grandmother used to make pepper jelly but she's passed now and my grandma and I both do NOT remember it being sweet AT ALL. That being said, we've not been able to find her recipe and I've not seen ANY online without a sweetener of some sort in it. I was wondering if you could use this recipe and not use any sweetener at all?
Rejeanne johnson , Yes, she did a mix of sweet peppers & hot peppers, like the ones on the plate & snips with the scissors... u can use whichever peppers you like
Lisa , when you search Google for habanero and mango jelly, search this: Habanero mango jelly -onion a minus sign (the dash) immediately in front of the word onions (no space between the dash and the word) will bring back websites that exclude the word onion in it. You can also exclude more words if ur query brings back websites that have a bunch of unwanted words. ie: Habanero mango jelly -onion -shallots -scallions -garlic I hope this is helpful to you!
By the way, Lisa , if u can't find any habanero mango jelly recipes without weird things in it, u can maybe try substituting the word habanero for some other pepper that is the same size, and just use the habanero anyway ... ?
I've only tried it with Pomonas, check out my other jelly recipe I made with a regular pectin, ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2VmKt1hf-Os.html. More sugar involved, though. Thanks for watching!
Please follow Kim's instructions and use Pomona's. If you use other pectins you'd better be a very confident canner because you might end up having to re-make/re-can your jelly. With Pomona's you won't have to worry about that.
Just remember people..seeds don't hold heat. Capsaicin resides in the placenta (white spongy middle) and in the veins that travel throughout the pepper. However sometimes capsaicin gets on the seeds which is why people get confused about them being the source of heat. If you want hotter jelly just use hotter peppers. I find seeds to be very bitter and flavorless. Nonetheless this is a good recipe 👌
BitGh0st , this recipe calls for a lot less sugar than most jelly recipes (and it still has almost one entire cup of sugar per jar!!! 😮🤤😨 )... I believe she said u could swap out the sugar for something else, like stevia, tho I have no idea how much u would need to use, or if u still need to use any sugar, at all. U would definitely have to boil it longer tho, to make it thicker (the way it gets when sugar is used).
