Raspberry Jalapeno Jelly

42 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 30 min

“A sweet raspberry jam is livened up with spicy jalapeno peppers.” - by glimmer

Ingredients

1 cup fresh or frozen raspberries
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeno pepper
3 cups white sugar
3/4 cup apple cider vinegar
1/3 (6 fluid ounce) container liquid pectin
1 sprig fresh mint (optional)

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Metric US

Original recipe yields 1 pint

Directions

Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
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.
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.

Nutrition

Amount Per Serving (32 total)

Calories
77 cal
4%

Fat
0 g
< 1%

Carbs
19.5 g
6%

Based on a 2,000 calorie diet

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Reviews (42)

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235

Nichole

Dec. 23, 2008

"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 don't us..." See moree ball pectin use sure-jell pectin. I tried both this year to see which one worked best and the sure-jell cost 50 cents more but it's worth it. It started to jell before i could get it strained and into the jars. Which is a good thing The ball pectin did not set fully yet it's only been 4 days but the sure-jell set in 20 minutes. USE SURE-JELL not Ball Pectin!!! "

139

MOBILEMOM

Sep. 18, 2006

"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 the r..." See moreecipe and man does this work well. 2 red peppers, ciced 14-20 jalapenos, diced 1 1/2 cups apple cider vinegar 2 cups frozen raspberries 7 cups sugar 2, 6 oz. liquid pectin envelopes Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occassionally. Simmer for 10 minutes. Add pectin and simmer for one more minute. Remove from heat and sit for 10 minutes. Ladle into the 8 oz bell jars (sterilized) and process for 10 minutes to seal. This tastes sooo good and does jelly fine. Don't strain the fun stuff out either."