I wish this had turned out! I read the other reviews and took the advice of adding 2 boxes of pectin but it still did not set. The peppers all floated to the top and it stayed runny. I had hoped that it would have turned out as it smelled delicious. Too bad :(

I have been making this recipe for a few years now and my friends have come to expect their jar come harvest time. I have had the same problems with the gel setting and will try the suggestions provided. As for the peppers floating to the top: I had read that you can tilt the jars while the jelly is setting (do not turn upside down). I simply tilt it on its base and roll around a little. This is only suggested after a 10 minute boil and with 4 or 8 oz jars. The method works fine.

Like many suggested: Boil 2 minutes, use inversion, and drain the peppers and you shouldn't have problems with it setting. It set overnight for us. It's awesome. We used those fancy new jars from Ball and it'll be a perfect gift. Our variation: 2C Red (3 peppers), 1C Green (2 peppers), 2 hot red peppers, and 4 jalepenos. Made 7 8oz jars.

I followed the directions, and the suggested added pectin, drained pepper juice. etc.

Used a very similar recipe but had 6 1/2 cups sugar. Set up perfectly but the peppers did float to the top. When I opened them to serve I mixed the peppers and they stayed mixed.

Enjoyed this recipe...had no problems with it jelling, but did have a problem with the majority of the peppers "floating" toward the surface, rather than being evenly dispersed throughout the jelly. anyone know why or any suggestions to correct this problem in future batches?

Very good and pretty. I too strained the peppers after they'd been chopped up (I food processed them) and used 2 pkg pectin (liquid). it's very pretty and has set up nicely. Good flavour.

tastes good, unfortunately it never set up!.

I have made this recipe 4 times, the 1st time it did not set up well, you need to drain the peppers well after they are chopped. Tastes great, I have been trying to get it hotter since I'm using peppers from the garden and my hot peppers are only mildly hot.

Divine! I used only green bell, yellow hungarian and jalapeno peppers (no red bells), since that is what we grew in our garden. Following other's suggestions, I drained the excess water from the peppers with cheesecloth before processing. I only used one packet of pectin and boiled for two minutes. These modifications created the perfect jelled consistency. I'm making my second batch right now! Thanks for the super recipe and great tips!

This is great tasting pepper jelly and I get raves with it. The only problem is it did not set up. Next time I will do as others have mentioned and use 2 packages of powdered pectin.

I read the other reveiwsabout it not setting up, and I should have listened. I have making jelly forever, this recipe is running, not even close to setting up. Very disapointed.

I love this recipe! I used my food processor to chop the peppers and jalepeno which made it so easy. I gave it to people in a gift basket. They all called for the recipe!

This is the best! I've tried quite a few and Wendy's is by far my favorite. It is so very easy. I make a couple of batches at Christmas, its a nice gift in a basket of goodies. I've even colored one batch red and one green and layered or just had different colored jars, fun! If you've never worked with fresh jalapenos before be sure and where gloves! Thanks, Wendy!

Although spicy is not my taste I have friends here at work that love it, so I attempted this recipe as secret santa gifts. I used 3 jalapeno's and 1/2 tsp. of cayenne pepper and although it has a bit of a bite, it wasn't too hot, even for me. For the spicy palate I would add more heat! I did strain the peppers in cheesecloth because of some of the reviews mentioning gel problems, but a bit too much! I ended up having to add some water. I also used 2 pkg. of pectin. Mine gelled very well, actually I'd like it less gelled. Overall, not a bad recipe. Thanks!

This recipe is AWESOME! I read all of the reviews and used 3 of the suggestions: 1. I drained the peppers after chopping 2. I boiled 2 minutes instead of 1 and 3. I used the inversion method and it worked great but I had to run the jars under hot water to loosen them so they would settle into the bottom of the jar. I also used 2 cups of red bell peppers, 1 cup of green bell peppers and 1 cup of jalepenos. The jelly turned out GREAT (but could still be hotter for my taste) and it is the first jelly I have ever made. I used Sure-Jell fruit pectin if it helps.

great recipe but we tweaked it a bit after reading the reviews. no problem setting up and has a fantastic flavor. add to recipe half another pkg of sure jel and 1 Tbsp lemon juice. peppers we used were minced, de-veined and seeded- 2 c bells, 2 c jalepenos, and 1 c cowhorns. rich pepper flavor and not too hot. awesome over pork chops