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READY IN 30 mins

Raspberry Jalapeno Jelly

Read Reviews (42)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 pint Change Servings

1 cup fresh or frozen raspberries
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeno pepper
3 cups white sugar

3/4 cup apple cider vinegar
1/3 (6 fluid ounce) container liquid pectin
1 sprig fresh mint (optional)

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Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

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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 don't use ball pectin use sure-jell pectin. I tried both this year to see which one worked best and the sure-jell cost 50 cents more but it's worth it. It started to jell before i could get it strained and into the jars. Which is a good thing The ball pectin did not set fully yet it's only been 4 days but the sure-jell set in 20 minutes. USE SURE-JELL not Ball Pectin!!!

—Nichole

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Most Helpful Critical Review

Sep 18, 2006

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 the recipe and man does this work well. 2 red peppers, ciced 14-20 jalapenos, diced 1 1/2 cups apple cider vinegar 2 cups frozen raspberries 7 cups sugar 2, 6 oz. liquid pectin envelopes Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occassionally. Simmer for 10 minutes. Add pectin and simmer for one more minute. Remove from heat and sit for 10 minutes. Ladle into the 8 oz bell jars (sterilized) and process for 10 minutes to seal. This tastes sooo good and does jelly fine. Don't strain the fun stuff out either.

—MOBILEMOM

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46 Ratings

Sep 24, 2008

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

—CAROLDRAZ

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Jul 31, 2006

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 residential area and grew a most beautiful black raspberry plant that is an awesome producer. I'm so delighted to find a recipe that combines our love of our raspberries with our Jalapeno peppers!! Ours turned out a grape red, sweet and spicy...I did double the Jalapeno. ;)

—PansyCritter

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Sep 10, 2009

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 of sugar. Wow, is it wonderful. Perfect jelly consistency, wonderfully sweet/hot flavor. Just awesome.

—d newman

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Jul 02, 2006

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, waited a few minutes and then added the pectin and some lemon juice. -- also note: my other Jalapeno recipes call for liquid pectin. This resulted in a firmer set, but it is still not the same solid set as say crabapple jelly

—TELFORDJOHN

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Jan 17, 2004

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 the jelly went a little farther than the recipe indicated... I filled three 8 oz. jars instead of just two!

—DENEMI

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Oct 20, 2005

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 proportions and otherwise, followed the recipe to a "t". Turned out tasty and very pretty (the red bell peppers really helped keep the color nice and ruby) however, I too had problems with the set and felt the vinegar was a little too prominent. My question here is, what the heck was I supposed to do with the mint!? Although it appears in the list of ingredients, the directions don't indicate what to do with it, once you've got it. (I dropped a small sprig into each finished jar just for laughs but don't think that was the intent) Anyone?

—Steve2 in L.A.

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Nutrition

Calories
77 kcal
4%

Carbohydrates
19.5 g
6%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.4 g
1%

Protein
0.1 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Raspberry Jalapeno Jelly

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 77
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 20mg < 1 %
Total Carbohydrates 19.5g 6 %
Dietary Fiber 0.4g 1 %
Protein 0.1g < 1 %
** Sugars 19g
Vitamin A < 1 %
Vitamin C 5 %
Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
Folate < 1 %

* 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.