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Raspberry Jalapeno Jelly

by on September 16, 2012 in Canning September 16, 2012 Canning
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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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
  • 1-¾ ounce, weight Powdered Sure Jell Pectin
  • 6 cups Sugar

Preparation

Combine raspberries, bell pepper, jalapeno pepper, vinegar and Sure-Jell in a large pot. 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 and finger tighten the lids. Process in a warm water bath for 10 minutes.

This will make approximately 36 to 42 ounces of jam which is approximately 6-8 six-ounce size jelly jars.

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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

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Nancy Ball on 8.26.2017

So easy to make and everyone loves it! I give it as a present at Christmas to friends and teachers.

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