Comments on: SHF #22: Sweet Red Pepper Jelly

By: Alison Smith

Alison Smith — Mon, 26 Sep 2011 14:53:22 +0000

Hi there! Last year, money being in very short supply, I gave preserves as gifts at Christmas…7 different kinds. Your pepper jelly was the winner, by a big margin. Thanks so much for the recipe. I am planning to make an even bigger batch this year, and skip all the other kinds of jellies etc. Money is even shorter this year. If things keep on like this, next year I shall grow the peppers myself, and start with one leg up. Thanks again.

By: Andrea

Andrea — Sun, 23 Jan 2011 14:15:43 +0000

Hi Shannon. Once the jelly is set up, usually within 24 hours, it’s ready to eat. Enjoy!

By: Shannon

Shannon — Sun, 23 Jan 2011 03:44:33 +0000

How long after you make the jelly do you have to store it before you can eat it? I’m way too eager to eat it!

By: Sweet Pepper Bruschetta with Mozzarella | TasteFood

Sweet Pepper Bruschetta with Mozzarella | TasteFood — Fri, 03 Dec 2010 00:16:50 +0000

[...] peppers from other food blogs: Southwestern Stuffed Peppers from Kalyn’s Kitchen Sweet Red Pepper Jelly from Andrea’s Recipes Mediterranean Pepper Salad from Smitten [...]

By: Andrea

Andrea — Fri, 24 Sep 2010 21:23:34 +0000

Hi Chris. Each Certo packet has 3 ounces, so you’ll need to measure out the liquid pectin.

By: chris

chris — Fri, 24 Sep 2010 21:10:11 +0000

for sweet pepper jelly, is 4 oz of liquid pectin the amount in a certo pouch, or does it generally need to be measured out? thanks

By: Andrea

Andrea — Wed, 30 Jun 2010 15:49:59 +0000

Hi e. As I mentioned in the header notes, this recipe doesn’t set up like a traditional jelly, it has the consistency of honey. It spoons out and drizzles nicely.

By: e

Wed, 30 Jun 2010 02:14:07 +0000

hi I followed this recipe exactly and its been three days and my jelly has not set. I have made many jelly’s including hot pepper jelly and it set….I am wondering how to do a redo?

By: Brooke

Brooke — Sat, 24 Oct 2009 14:57:04 +0000

Hello Andrea! Well I took it upon myself to make your “Sweet Red Pepper Jelly” (for the first time)…and it turned out beautifully! Really pleased with the results. Great consistency, colour and flavour. Alongside this jelly, I also made a “Sweet Red Pepper/Garlic Jelly” of which hosted with other jarred jams and other preserves, will be given as gifts this Christmas. Thanks for a great recipe. It’s printed ready to make for next season.

By: Atha Kerr

Atha Kerr — Wed, 30 Sep 2009 05:41:47 +0000

This Jelly is not supposed to set, it is supposed to be runny, you put some cream cheese on a plate, dump some red pepper jelly over it and serve it with Wheat Thins.

Atha Kerr