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Blue Ribbon Raspberry Jalapeno Jelly - Bakerette

Blue Ribbon Raspberry Jalapeno Jelly

A week after I made this raspberry jalapeno jelly, I opened up a jar and it was even better than before. It really picked up the flavor of the peppers and tastes great! Won a blue ribbon at the county fair! (Anne Wilbur)

This blue ribbon raspberry jalapeno jelly is a wonderful delicacy to serve with crackers or brush on top of grilled chicken! Bakerette.com

I love-Love-LOVE raspberries this time of year and even into the winter months. I never tire of their amazing sweet, tart flavor! They’re wonderfully eaten in a bowl of cream, warmed in a Silky Smooth Raspberry Hot Chocolate, frozen in Raspberry Lemonade Popsicles, or baked into Triple Berry Turnovers!

Jelly is a wonderful way to preserve your raspberries and this raspberry jalapeno jelly is an amazing delicacy to serve with crackers and cream cheese or brushed on top of chicken minutes before removing from the oven or grill. Finger-licking good. One reader mentioned that she made it for a county fair and it won a blue ribbon!

This blue ribbon raspberry jalapeno jelly is a wonderful delicacy to serve with crackers or brush on top of grilled chicken! Bakerette.com

  • When making this jelly, be sure to follow it as is or you might end up with a set-up failure.
  • Make sure when you fill your jars to leave at least 1/2″ at the top for expansion.
  • Use firm and perfectly ripe fruit for best flavor and superior jelly.

If you’re looking for more berry inspiration, visit our link party where we featured 10 berry-licious dessert recipes!This blue ribbon raspberry jalapeno jelly is a wonderful delicacy to serve with crackers or brush on top of grilled chicken! Bakerette.com

Blue Ribbon Raspberry Jalapeno Jelly
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment
Serves: 2 cups (10 servings)
Ingredients
  • 1 green bell pepper
  • 1 cup frozen raspberries or 1 cup fresh rasperries
  • 5 jalapeno peppers
  • 3 cups sugar
  • 3/4 cup cider vinegar
  • 3 ounces pectin
Instructions
  1. Prep your veggies by seeding green pepper and chilies (make sure not to touch your eyes!).
  2. Finely chop chilies and green peppers and measure out a 1/2 cup of peppers and reserve the rest for another purpose.
  3. Wash raspberries and crush one layer at a time using a potato masher.
  4. In a large saucepan, mix together raspberries, green peppers, jalapenos, sugar, and vinegar in a large saucepan and bring to boil and continue boiling for 1 minute.
  5. Remove from heat and let cool for approximately 5 minutes. Stir in pectin and remove chunks of peppers (if desired, strain mixture through a fine strainer). Pour into sterilized jars. Cover tightly and store in a cool place up to 6 months. The longer you store the jelly, the longer the flavors meld together the better!
Nutrition Information
Serving size: 1 Calories: 294 Fat: 0.1g Saturated fat: 0.0g Carbs: 75.4g Sugar: 67g Sodium: 19.4 mg Fiber: 2.2g Protein: 0.3g Cholesterol: 0.0mg

Recipe adapted from AllRecipes.com

 

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Lisa Coplan says:

    On your blue ribbon raspberry jalapeño jelly, did you place the jars into a water bath after you filled the jars?

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