Comments on: Blue Ribbon Jalapeno Jelly

By: Lara DeHaven

Lara DeHaven — Thu, 18 Feb 2010 15:04:09 +0000

Annie,
It sounds like we are kindred spirits. As for the popcorn/jalapeno slices being weird, I occasionally put Tabasco sauce on my freshly popped popcorn. Thank you for stopping by and I hope you come back.
Lara

By: Annie Kelley

Annie Kelley — Wed, 17 Feb 2010 04:10:38 +0000

Hi Lara…

I came across your website through the Countryside magazine. Nice!

I love jalapeno jelly and make it every couple of years. Sometimes it comes out cloudy and I’m not sure why. I also slice jalapenos and pickle them. Love ‘em with buttered popcorn!! (I know that sounds weird, but a friend told me out it and since I loved them both I tried it. YUM!) And nachos, of course.

We have a smaller piece of land than yours, just husband and myself and our animals. Kids all grown and gone. Garden organically and raise chickens. We are thinking of trying rabbits this next year too. You do, right? We also have a small pond stocked with blue gill and crappie and catfish and bass…so, we are heading towards self sufficiency…

Lovely website.

Blessings, Annie

By: Lara DeHaven

Lara DeHaven — Tue, 26 Jan 2010 16:43:57 +0000

No, do not strain the peppers.

By: monica

monica — Mon, 25 Jan 2010 20:21:07 +0000

do you strain the peppers?

By: Lara DeHaven

Lara DeHaven — Fri, 15 Jan 2010 17:55:10 +0000

I used half pint jars. I believe this recipe fills 6-7 jars. I hope that you enjoy this recipe as much as my family.

By: Kathy L

Kathy L — Fri, 15 Jan 2010 04:06:23 +0000

Hi there, I just came across this recipe and I’m excited to give it a shot! I’m just wondering what size jars you used and how many this recipe made. Thanks! –Kathy