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raspberry jalapeno jelly

(16 ratings)
salsaqueen avatar
Blue Ribbon Recipe by
Ann McCue
@salsaqueen
Side Lake, MN

I checked on the JAP site and didn't see this recipe so thought I'd post it. there are a few pepper jellies on here but did not see a raspberry jalepeno one. I just got done making 117 jars of this jelly with berries from my berry patch. It is a hot item around here, people ask me for it all the time. It's a great "Grab and Go" for a last minute party for an appetizer. Or a great gift. Its great served with cream cheese and crackers. (I like "flips" myself). hope you like this as much as I do.

Blue Ribbon Recipe

This has some serious heat, but we thoroughly enjoyed every bite. We served it with cream cheese and crackers, but can't wait to try it on grilled chicken!

— The Test Kitchen @kitchencrew
(16 ratings)
yield serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For raspberry jalapeno jelly

  • 3 or 4
    jalepeno peppers (leave seeds in and dice small)
  • 1 md
    red bell pepper (diced small)
  • 1 md
    green bell pepper (diced small)
  • 6 c
    sugar
  • 1 1/2 c
    apple cider vinegar
  • 1 tsp
    red pepper flakes
  • 2
    pouches liquid pectin (certo)
  • 1 1/2 c
    raspberries

How To Make raspberry jalapeno jelly

  • 1
    In a large pan bring sugar and vinegar to a boil. Stir in diced peppers and red pepper flakes. Boil and stir for 5 minutes. Remove from heat. Stir in pectin and raspberries. place back on heat and bring back to a rolling boil. Boil and stir for 5 minutes.
  • 2
    Remove from heat and fill hot jars 1/4 inch from top. put on hot lid Hot water bath for 10 minutes.
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