Raspberry Jalapeno Jelly

Raspberry Jalapeno Jelly

48

"A sweet raspberry jam is livened up with spicy jalapeno peppers."

Ingredients

30 m {{adjustedServings}} servings 77 cals
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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
  2. In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
  3. Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
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Reviews

48
  1. 56 Ratings

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I made this recipe but i did some research on what to do to make it set better. First of all don't use liquid pectin that is one of the problems with the recipe and it not setting. Second off do...

The first time I tried this recipe, I had medium success with the solidification process. The second time, no solidfication. What a disappointment. After researching other jellies, I retooled...

I made this recipe twice, followed exact directions and it doesn't set.