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)
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!
- 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!
- 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
- Prep your veggies by seeding green pepper and chilies (make sure not to touch your eyes!).
- Finely chop chilies and green peppers and measure out a 1/2 cup of peppers and reserve the rest for another purpose.
- Wash raspberries and crush one layer at a time using a potato masher.
- 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.
- 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!
Recipe adapted from AllRecipes.com