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    You are in: Home / Recipes / Raspberry Habanero Pepper Jelly Recipe
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    Raspberry Habanero Pepper Jelly

    Raspberry Habanero Pepper Jelly. Photo by Bonnie G #2

    1/1 Photo of Raspberry Habanero Pepper Jelly

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Momofthree's Note:

    I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.

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    My Private Note



    4 oz. j ...

    Units: US | Metric

    • 3 -5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)
    • 2 sweet red peppers
    • 1 sweet green pepper
    • 12 ounces frozen raspberries, defrosted and put through a food mill with fine disc
    • 2 1/4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
    • 1 cup vinegar
    • 1 3/4 ounces sure-jel dry pectin (powder, not liquid)
    • 4 cups sugar


    1. 1
      Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
    2. 2
      Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
    3. 3
      Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
    4. 4
      Ladle into hot ½ pint jars leaving 1/8” headspace.
    5. 5
      Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
    6. 6
      Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
    7. 7
      I usually get anywhere from 10-12 of the 4 oz. jars.

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    Ratings & Reviews:

    • on November 10, 2010


      Super easy and great tasting!! I have made this recipe a few times now and I typically get 10-11 4oz jars, I always use 5-6 Habaneros and it is not overwhelming hot. The only change I've made is not reserving the 1/4 cup of the chopped peppers - that way you do not have pepper bits in the final product, this makes the jelly a beautiful clear ruby color - perfect for the Holidays!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2013


      I did not drain the juice for my take on this recipe. I kept the fruit and juice together and it worked perfectly for a habanero raspberry jelly/jam. We love this recipe so much and it can be used in so many dishes. Trying chicken wings with this added to a glaze next! Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2013


      Oh my, I had NO idea how HOT those Habinaros are, I'm used to working with jalapenos. Made this exactly as directed even using the 4 peppers and it turned out so pretty, clear, bright ruby color with just a few flecks of pepper in it as I had to strain with a metal strainer as that's all I had. It's very hot with a sweet background and I think folks that like spicy are going to love this once the heat is tamed a little with cream cheese. I can tell I'll be making this often but will probably cut the peppers back to 2 for wimps like me. Glad you told me about using gloves while working with the peppers.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Raspberry Habanero Pepper Jelly

    Serving Size: 1 (2454 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 380.3
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 15.7 mg
    Total Carbohydrate 96.6 g
    Dietary Fiber 2.8 g
    Sugars 89.2 g
    Protein 0.8 g

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