Raspberry Habanero Pepper Jelly

Recipe by Momofthree
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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