Raspberry Jalapeno Jelly

  • Prep Time: 45 mins
  • Total Time: 50 mins
  • Serves: 10,Yield: 2cups
  • About This Recipe

    “You would be surprised at how good this tastes and how versatile it is.”

    Ingredients

  • 1green bell pepper
  • 1cup frozen raspberries or 1cupfresh raspberry
  • 5jalapeno peppers
  • 3cupssugar
  • 3/4 cupcider vinegar
  • 3ouncespectin
  • Directions

  • Sterilize jelly jars and lids according to manufacturer’s instructions.
  • Remove seeds from green pepper and chilies Be very careful with chiles — don’t touch your eyes.
  • Fit the steel knife blade into the bowl.
  • Chop green pepper into 1/4-inch pieces.
  • Measure 1/2 cup.
  • Reserve rest for another purpose.
  • Chop jalapenos into 1/4 inch pieces.
  • Measure 1/4 cup for jelly.
  • Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
  • Bring to a boil.
  • Continue to boil 1 minute.
  • Remove from heat; let cool 5 minutes.
  • Stir in pectin.
  • Strain mixture through a fine strainer to remove pieces of peppers.
  • Pour strained liquid into sterilized jars.
  • Cover tightly and store in a cool place up to 6 months.
  • Enjoy!
  • Reviews

  • “This recipe works very well as an alternative dip for corn tortilla chips in place of sour cream based or cheese dips. For a quick off the shelf version, melt three tablespoons of raspberry jelly in the microwave for one minute, and add one tablespoon ( more of less depending on taste ) of jalapeno salsa.”

  • “I love this recipe.I have made it many times.I can it and give it out for gifts at Christmas.I use red jalapeno’s and red bell pepper and I don’t strain this jelly.It looks great and has a good kick to it.”

  • “I wasn’t sure if I was to use liquid or powder pectin. Only had outdated liquid pectin and used whole pouch and it did not set but being one not to waste and the flavors were outstanding I used as a sauce that I added meatballs to and heated thru. Will get in touch for help on this one – would love to try again.”

  • “I made this last year and tried it a little later – looked lovely and tasted ok. But I opened a jar last week and it really picked up the flavor of the peppers and tastes great. Won blue ribbon at the county fair this year!”

  • “Family & Friends love this – i serve on a block of Cream Cheese with crackers.It’s always the first to disappear. I always have too many jalapenos from the garden and I can’t seem to make enough of this. I don’t strain either. Wonderful!!”

  • “Made this in 2006.Gave as Christmas gifts.Grandchildren have requested their own loaf of bread,#72180, which I use the bread machine to mix and proof, but put in 2 one lb loaf pans and bake at 375 degrees for 35 minutes. and 8 oz bottle of this Jelly. and 8 oz of cream cheese. This is their favorite jelly and way to eat it.Too many grandchildren to make for Christmas so they get it for their birthdays instead.Did not strain the peppers, Also I have found I prefer 1 cup of vinegar for the recipe.It has jelled wonderfully for me.”

  • ” I couldn’t find a recipe for jalapeno blueberry jam and someone suggested this one. I mashed the blueberries and it was wonderful. I didn’t strain it though because everyone said they wanted the peppers in there. I’ll make this again next year in blueberry season.Thanks for a great recipe. — Aug 27, 2005,— Aug 29, 2005″

  • “Excellent recipe!I also used red bell pepper and red jalapenos-not strained.So good and beautiful in the jar!!!”

  • “Yum, yum, yum!!! We were really surprised at how GOOD this jelly is. My hubby is VERY picky so I didnt tell him what it was when I had him try it. He loved it!!!!!”

  • “I have made two batches of this, it is awesome!”

  • “Awesome flavor, glad I did not put all seeds in, thank God, since the jalepenos I had were super hot!Nice kick to it.Also did not strain.However, it is not setting up as thick as I like jelly or jam.Still a little runny, hopefully after a few days it will set up nice.If it does not, still good, would be great with cream cheese or brie!”

  • “This recipe turns out a phenomenal color and would make a great gift.It is great on toast with butter and bagels with cream cheese, basically any fat helps to cut the spice a little.Our first batch turned out a little thin.Also, if you are planning on water bathing these jars for storage make these adjustments: cool, strain (BTW – we left seeds in the jalapenos), add liquid pectin, bring to a boil for 1 minute, then put in jars and process accordingly.Once it has been put through the water bath it has a great set.It might seem a little firm, but once you taste it you won’t care!”

  • “Okay- DH got hooked on this pineapple pepper jelly that was gifted to us recently and absolutely insisted that I make some for him.Couldn’t find that recipe, but thought it would work out to just sub fruits, so I followed the recipe completely except I subbed in 1 cup well drained crushed pineapple.The only problem I had was that it didn’t jell up very well (enough, but still pretty liquidy).Still tasty as heck!Thanks for posting this gem!”

  • “This is great!Followed just as written, except did not strain out the seeds and pepper pieces, so it was a jam.Great flavor, awesome on crackers alone, or with cream cheese.Turned out very pretty in the jars, I am so glad I found this and made it.”

  • “Thank you for this recipe.I am looking forward to making this with peaches and jalapenos to use over baked brie this holiday season.I will update my review with stars once I try it.Thanks again!”

  • “My friends loved this in their holiday gift baskets. I had a friend that spread it over warm brie and it was a hit 🙂 This recipe is a keeper! :)”

  • “VERY good … This was my first try and it turned out great !I was wondering if the 5 Jalapenos called for in the recipe are correct. I chopped up 1 and that already made 1/4 cup !?Like the others I also left the pepper and berry pieces in the Jelly for an extra kick 🙂 Great recipe”

  • “This tastes really really really good! Very easy to follow directions for a canning beginner. This is only my 2nd time making jelly and I have a good feeling about this batch! I made a different kind of jelly a few months ago that didn’t set up. I’m pretty positive this will set up- I bought 6 oz pkgs of liquid pectin by mistake and tried to only use half of the pkg but I think I ended up adding about 4-5 oz. This will just result in a firmer jelly i’d assume. I’ll definately be making this again and again!!!”

  • “Very tasty jelly, I made this yesterday and my brother kept licking the empty pan. Very good.”

  • “This is excellent and easy! Wonderful detailed instructions make this a recipe anyone can do. I will be making this one often!”

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