The Pioneer Woman Tasty Kitchen
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Raspberry Jalapeno Jelly

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Prep:

Cook:

Level: Easy

System:

6

Description

This is an easy jelly to make and it’s such a pretty red color. Great for gift giving.

Ingredients

  • 2 cups Raspberries (Fresh Or Frozen)
  • 1 cup Red Or Green Bell Pepper, Finely Chopped In Food Processor
  • 3 Tablespoons Chopped Jalapeno Peppers
  • 2 cups Apple Cider Vinegar
  • 6 cups Sugar
  • 1-¾ ounce, weight Powdered Sure Jell Pectin

Preparation

Combine raspberries, bell pepper, jalapeno pepper, vinegar, and Sure Jell. Bring to a boil, making sure pectin is dissolved, stirring constantly. Add the sugar all at one time; bring to a boil and boil for 4 minutes.

Pour into sterile hot jars, place lids and rings on, finger tighten. Process in warm water bath for 10 minutes.

This will make approximately 36 to 42 ounces of jam.

2 Comments

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Avatar of Toni Anderson

Toni Anderson on 12.4.2012

I have made 2 batches of this with enough raspberries in my freezer to make 2 more. We love it. I have given several jars to friends who always remark (as they take their first taste) that it isn’t spicy. Then, the lingering heat and taste from the jalapeno gets them. The unsuspecting look on their fac, then the smile, tells it all. Thanks for posting. I plan to use this on my regular jam-making cycle. I am always looking for new and DIFFERENT-from-all-the-rest jam and jelly recipes/ Honey jelly and cranberry-orange jalapeno jam are 2 of our favorites, in this category!
Toni
Gommy of 5

Avatar of Erika (TK)

Erika (TK) on 9.16.2012

Sounds good! We need a bit of help though:

1. Can you please specify (either by weight or volume) the size of the packet of Sure Jell used?
2. Can you please also indicate how many jars are needed and what size jars, or how much jelly this makes in total so people will know if they have enough jars to make this batch?

When you’re done, please just drag the ingredient entries back to their proper position in the list so that they are listed in the order they appear in the instructions. Then just click “Allow recipe to be visible” (right above the instructions section in the edit page) and save your changes. That will put this recipe back into the approval queue. Don’t worry about this comment; we’ll delete it before we publish the recipe. Thanks!

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