Raspberry Jalapeno Jelly recipe

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Ingredients

1 cup fresh or frozen raspberries
½ cup chopped green bell pepper
¼ cup chopped jalapeno pepper
3 cups white sugar
¾ cup apple cider vinegar
⅓ (6 fluid ounce) container liquid pectin
1 sprig fresh mint

Nutrition Info

76.5 calories
carbohydrate: 19.5 g
cholesterol: : -
fat: : -
fiber: 0.4 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 0.5 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 pint

Recipe Note

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

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