Raspberry Jalapeno Jelly

"You would be surprised at how good this tastes and how versatile it is."
 
Raspberry Jalapeno Jelly created by Sharon P.
Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Enjoy!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Gay Gilmore
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. RQuintana194
    I followed the recipe twice. and each time it did not set. What can I be doing wrong. I let it boil, then rest for 5 min, add pectin stir and put into sterile jars.
     
  2. teresasullivan252
    With this recipe for Raspberry Jalapeno Jelly it states to pour into sterilized jars and cover tightly. Do we not need to then process the jars to seal? Thank you
     
  3. rhinogrl4
    Can you use powder pectin instead of liquid pectin and if so how much
     
  4. RQuintana194
    Can I use artificial sweetner?
     
  5. pollypolly
    Another question: does this not require the usual water bath to seal the jars?
     
Advertisement

Find More Recipes