Raspberry Habanero Pepper Jelly
photo by Bonnie G #2
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
10-12 4 oz. jars
ingredients
- 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
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.
Questions & Replies
-
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?
Reviews
-
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!
-
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.
-
Great flavor! I only used 3 peppers for my first batch because I wanted to judge the heat level and I think I'll use more in the next batch. I don't have a food mill, sieve, or jelly bag and wasn't going to buy special equipment since I don't make jelly often. I actually just cut the peppers up and put them in a blender to puree with just a tiny bit of water. I then did the same with the raspberries, minus the water. Worked fine also I didn't separate any juice, just boiled it all together and added the vinegar, sugar, and pectin. Jelled fine!
see 6 more reviews