Raspberry Habanero Pepper Jelly
- 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 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
- 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
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?