Raspberry Jalapeno Jelly

Raspberry Jalapeno Jelly

48

"A sweet raspberry jam is livened up with spicy jalapeno peppers."
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Ingredients

30 m servings 77 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
  2. 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.
  3. 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.

Reviews

48
  1. 56 Ratings

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Most helpful positive review

I made this recipe but i did some research on what to do to make it set better. First of all don't use liquid pectin that is one of the problems with the recipe and it not setting. Second off do...

Most helpful critical review

The first time I tried this recipe, I had medium success with the solidification process. The second time, no solidfication. What a disappointment. After researching other jellies, I retooled...

I made this recipe but i did some research on what to do to make it set better. First of all don't use liquid pectin that is one of the problems with the recipe and it not setting. Second off do...

The first time I tried this recipe, I had medium success with the solidification process. The second time, no solidfication. What a disappointment. After researching other jellies, I retooled...

I made this recipe twice, followed exact directions and it doesn't set.

5 stars is not enough! We just love this. I have several friends that wait for me to make my Jalapeno Jelly and this is such a perfect twist on that! Great gift material. We live in a resident...

This is the first jelly I've ever made. It came out perfect. I used about fifteen jalapenos, 1 green pepper, two cups of frozen raspberries, a whole box of Surejell, and approximtely five cups o...

Great Jelly recipe! I love it! I made this in December and put the jars in baskets that I made up as gifts. The people who got them also loved the jelly and wanted the recipe! I did find that t...

Like other users this did not gel the first time. The second time I used a candy thermometer and cooked until the temperature of the mixture reached 220 degrees. I pulled it off the heat, wait...

I approached this recipe by changing a few ingredients; swapped olalaberries for the raspberries, red bell pepper for the green and used serrano chiles instead of jalapeno. I didn't change any p...

So good!!! I made this in hopes of giving it as a gift, and it's something I will be proud to give! I used bottled jalapeno slices (rather then fresh) threw them in the food processor. Next t...