Raspberry Habanero Pepper Jelly

"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."
Raspberry Habanero Pepper Jelly created by Bonnie G #2
Ready In:
10-12 4 oz. jars


  • 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 14 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
  • 1 cup vinegar
  • 1 34 ounces sure-jel dry pectin (powder, not liquid)
  • 4 cups sugar


  • 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).
  • Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
  • Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
  • Ladle into hot ½ pint jars leaving 1/8” headspace.
  • Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
  • Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
  • I usually get anywhere from 10-12 of the 4 oz. jars.

Join The Conversation

sort by:
  1. janesexton
    I want to use blackberries is there any different amount i should use and is there a different prep for these? can i blend the habaneros with the water and berries together then proceed with recipe or do I have to strain this? I dont want bits of habaneros but don't mind tiny bits of green/red peppers. With change of fruit should I process for 10 minutes?
  2. Angela W.
    Would you recommend white vinegar or apple cider vinegar for this recipe?Also, would it 'pour' over cream cheese or is it too firm of a set up?
  3. hobugs
    Followed recipe- 5 Habaneros- mrs.wagers pectin blend. made 10- 4oz jars. Perfect.
  4. treehuggerjudy
    Made this recipe using wild saskatoons instead of raspberries. Amazing
  5. CatheJG
    1 & 3/4 ounces of pectin converts to 11 tsp!



Find More Recipes