This was so easy to prepare and turned out amazing. I added about twice as much red pepper flakes to kick up the heat. I did have more foam on top than I anticipated having since I used a powdered pectin. It was easy enough to scrape the foam off the top and then it made a rather generous sampling portion that didn’t even make it from the kitchen to the table. I will definitely use this recipe again and again. Also, I didn’t measure the amount of bell pepper that ai used. I had 3 yellow and 3 orange pepper that I put in this jelly (as they were definitely starting to wither and needed to be used. I yielded 8 jelly jars 8 (8 oz) with this recipe. I also cooked for the entire 3 minutes after adding the sugar. This made for a thick spread that really had a great taste. I think for a smoother consistency (and perhaps even visual appeal) I will try stopping at 2 minutes on my next batch to see if that stays more jelly like. I also added some red food coloring to my jelly because of the orange and yellow bell peppers not keeping a coloring that I found very appetizing. These will be hostess gifts this holiday season- so I have to ensure they look and taste great!! Thanks for this great recipe.

An easy recipe with a delicious result. It goes with so many things - coconut shrimp, avocado fried and chicken fingers to name a few. Will definitely make again.