Raspberry Pepper Jelly Recipes

RASPBERRY HABANERO JAM

Steps:

• Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RASPBERRY JALAPENO JELLY

Steps:

• 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!

JALAPENO RASPBERRY JELLY

Steps:

• 1. Puree peppers with some of the apple cider vinegar. I keep the seeds in the peppers. You can seed for less heat. Add to a 4 c. measuring cup with remaining cider vinegar. Crush berries and add to 4 c. measuring cup to equal 4 cups. ** you can tweek this to taste. My children do not like it very warm, so I'll cut back on the peppers, and add more berries. Just have four cups of produce/vinegar to add to pot with sugar.
• 2. Add sugar to 8 quart pot. Add jalapenos, berries & vinegar to sugar. Cook to full, hard boil where you can't stir it down. Boil for ten minutes.
• 3. Add one packet of fruit pectin to hot jam. Stir and boil for one more minute. Remove from heat. Most jalapeno recipes suggest 2 packets. I have made it both ways, and have no problem making it with one packet. I can make more batches using just one.
• 4. Fill clean jars and seal with warm canning lids and rings as you normally would when making jam. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes.

RASPBERRY HABANERO PEPPER JELLY

Steps:

• 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.

RASPBERRY JALAPENO JAM

Steps:

• Prepare a small canning pot and two half pint jars. Place lids in a small saucepan of water and bring to a bare simmer.
• In a medium bowl, combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit up a bit as you go.
• Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the fruit and sugar mixture into a wide, 4-quart saucepan. Add the jalapeno.
• Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the chili.
• Once the jam has thickened to a spreadable consistency and passes the plate test, add the lemon juice.
• Remove pan from the heat and fish out the wilted jalapeno. Funnel the finished jam into jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
• When jars are cool, remove rings and test seals. Any unsealed jars should be stored in the refrigerator.
• Serve this jam with fresh goat cheese or alongside cold meats.

RASPBERRY JALAPENO JAM

Steps:

• Prepare jars, lids, and canner.
• Wash raspberries making sure to remove stems and leaves. Prepare jalapeno peppers by washing and removing the seeds. Chop peppers into desired bites, I prefer very small pieces which have been finely chopped.
• In a heavy bottom saucepan (enamel Dutch oven) add raspberries, jalapeno peppers, and sugar.
• Bring the mixture to a full boil (roughly 5-10 mins), stirring continually to prevent the berries from scorching.
• Skim any excessive foam that forms. Don't kill yourself over this step! Simply remove as much of the foam as possible.
• Once the sugar has fully dissolved, allow the jam to cook an additional 5 minutes, stirring often.
• Ladle jam into clean, warm 1/2 pint mason jars leaving 1/4-inch headspace.
• Wipe rims with a clean damp cloth. Add warm rings and lids to jar - finger tight.
• Process the jars in a steam canner or boiling water bath canner. The processing time is based on the altitude in which you reside, see chart in the article.

RASPBERRY HOT PEPPER JELLY

Steps:

• Remove seeds from peppers and dice
• In a medium saucepan, Bring all ingredients except for the pectin to a rolling boil (being careful not to boil over)
• Let boil 1 minute longer and remove from heat.
• Let cool for 5 mins and then slowly stir in the pectin.
• Pour into jelly jars or containers of choice.
• Can, refrigerate, or freeze.

SURE.JELL RED RASPBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush raspberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

RASPBERRY JALAPENO JELLY

Steps:

• 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.

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
• In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
• Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.