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I hope you never take this down This video has inspired me several times Love using the lemon Thankyou for your time and sharing your expertise

This is a great video! Thank you for sharing. I did not hear you say how much sugar to use, but everything else was very well explained.

Are you ok , why make the video if you are not giving the measurements, crazy 😮

I so want your pepper 🌶 picture behind you lol

How much pectin and sugar does this recipe call for?

So much for sterile jars. You put your fingers inside all of them! If you are not water bathing them putting your fingers inside is a potential for contamination.

I loved your co tent. Thank you 😊for sharing. Suggestion try a try pod. Video very shaky I. Spots

Where can I purchase the 20z jars

Thank you so much. Hi from Texas USA

You must stop putting your fingers into your clean jars!!!! You may think that your fingers are clean but they are not!!! Why would you clean your jars in the dishwasher and then put your fingers into them!!!!!!?

Thank you for sharing sandra! I can't wait to try your family recipe. I will order from your website as well 4 cups of chopped, seeded, pureed bell pepper and 2 cups of pureed jalapeno pepper (stems removed but keep seeds) boiled in a large sauce pan. Add 1 whole, sliced, lemon processed in food processor w skins (remove seeds) add 2 c of apple cider vinegar with lemon in processor then add to saucepan with processed peppers. Add pectin (about 1 & 1/4c). Stir and cook on the stove until pectin is dissolved. When it comes to a hard-boil add 1/2c sugar, stir and dissolve then bring to a hard/rolling boil for 2 minutes. Remove any seed bits or chunks/lumps. Skim foam if desired. Jar in twenty-four (24) quarter pints (2 ounce jars) and nine (9) half pint jars (8 ounce) with half inch head space, wipe rims, add lids. There is a lot of vinegar & sugar so processing a water bath canner for 10 minutes would be preferred. Obviously this is a family recipe and many people do not process jellies in water bath. She states it's shelf stable for up to a year but usually doesn't last that long. The high intensity heat temperature of the jelly when jarred immediately, will 'vacuum seal' the lids.

THAN YOU FOR SHARING! CAN'T WAIT TO TRY OUT!! COME ON Y'ALL!! IT'S A FAMILY RECIPE AND SHE IS USING IT AS A SOURCE OF INCOME! WHY WOULD SHE SHARE IT? I WOULDN'T EITHER. AND SHE SHARES PLENTY BY JUST WATCHING THE VIDEO ALL YOU HAVE TO DO IS WATCH IT AND WRITE IT DOWN. 4 cups of chopped, seeded, pureed bell pepper and 2 cups of pureed jalapeno pepper (stems removed but keep seeds) boiled in a large sauce pan. Add 1 whole, sliced, lemon processed in food processor w skins (remove seeds) add 2 c of apple cider vinegar with lemon in processor then add to saucepan with processed peppers. Add pectin (about 1 & 1/4c). Stir and cook on the stove until pectin is dissolved. When it comes to a hard-boil add 1/2c sugar, stir and dissolve then bring to a hard/rolling boil for 2 minutes. Remove any seed bits or chunks/lumps. Skim foam if desired. Jar in twenty-four (24) quarter pints (2 ounce jars) and nine (9) half pint jars (8 ounce) with half inch head space, wipe rims, add lids. There is a lot of vinegar & sugar so processing a water bath canner for 10 minutes would be preferred. Obviously this is a family recipe and many people do not process jellies in water bath. She states it's shelf stable for up to a year but usually doesn't last that long. The high intensity heat temperature of the jelly when jarred immediately, will 'vacuum seal' the lids.

I need a recipe for 12- 8 oz jars of jalapeño pepper jelly. On line doesn’t provide me with the amount I want and I knew you could tell me. I will be using liquid Certo pectin. Thank you so much for your help. Would like to make Peach pepper jelly. Thanks Have much powdered pectin should I use also,if I decide to go that route?

Ms. Sandra, do you make candied jalapeños and where do you get your jars with the one piece lids? Love your techniques which has been very helpful to me as a beginner. Keep up the great videos!

I love your jars and lids. Where can we buy ones like this? Love your videos.

Can you tell me where you got the jars for this video?

About to make this delicious looking pepper jelly. However I didn’t catch how much pectin you put in. Please tell me how much?

Love your videos!

Subscribed after seeing this video! Wish I would have found your channel sooner... love learning from those who have old recipes that can't be found!❤

You are a gem. Cant wait to visit Wayne!!

Qiestion? How many peppers/ green and jalapeno? You did not say

How many peppers?

BUY HER JELLY, BUY HER JELLY, BUY HER JELLY, BUY HER JELLY. BS tips ntricks, B.

I'm a seasoned cook and I just pitched my piece o' chit kitchenaid food processor, just like yours. Amazing how you omit the amount of most important ingredient-the pectin.

What if I use a powder pactin how much should I put for this recipe?

Whoever has the camera should focus on what you are doing and not on you.

I keep my lids in a little pot on back burner on warm while I'm making my jelly. Jars are in oven on cookie sheet 250 degrees. Everything is nice and above warm.

I do keep my clean jars on the oven at 250 degrees until I'm ready for them.

So glad to see this !!! I always seed my jalepenos but never again!

Just love the way you show how to bottle cook

Where can i get those 2 oz jars with lids?

I’m 8 years late to the wonderful world of pepper jelly production😂. I will most definitely purchase several of your products soon. They look so delicious and I’m pretty sure it’ll pair nicely with any protein, veggie or fruit. I’m gonna try some on some smoked pork ribs whenever I get mine❤️. I really enjoyed your video, it was very informative and easy enough for this oilfield roughneck to follow the instructions 😂😂😂 much love, respect and blessings from south Texas. God bless you and yours Mrs.Sandra

❤❤❤

That pepper jelly looks wonderful. I need to try this.

Love the video, hope you guys purchased a gimble. It would help steady the shots.

First time I have heard of Fiddleheads, Pepper Jelly,? 🇬🇧🇬🇧

Sandra, if it’s such a family secret why are you publishing the video? If you’re advertising your products say so. Your video comes off as a tease. Yes, the jelly looks good but the audience is left disappointed. I’m disappointed because there is no recipe to follow.

Thank you very much for making this informative video. I cant wait to make own pepper jelly!

You didn't say how many cups of sugar you used. Or how much pectin you used that would be good to know

Shit job on the camera.

Peut-on avoir la vidéo en français s'il vous plaît

This looks really good. I'm gonna make one.

You are so engaging! I am trying cranberry pepper jelly for the first time this Thanksgiving. Your tips are very helpful! Fingers crossed I turn out something the family will enjoy! Thank you!

Hi Sandra, what brand of food processor are you using?

If you have never had pepper jelly, make or buy the large jar because it is Sooooooo delicious on cream cheese with crackers.

Very nice video! I have made jelly before but have to try your way adding the lemon is interesting! They look great!! Thanks

There's something in Alaska 😮

Why do you add so many bell peppers to your jelly?

Geez cannot watch b/c of the camera movement 😭

I don’t know what the purpose of this video is if you don’t give the quantities. No interest in Grey Goose anything. Thumbs down for me!