Prep 45 mins
Cook 5 mins
You would be surprised at how good this tastes and how versatile it is.
- 1 green bell pepper
- 1 cup frozen raspberries or 1 cup fresh raspberry
- 5 jalapeno peppers
- 3 cups sugar
- 3⁄4 cup cider vinegar
- 3 ounces pectin
- 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.
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 Only had outdated liquid pectin and used whole pouch and it did not set but being one not to waste and the flavors were outstanding I used as a sauce that I added meatballs to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.