Raspberry Hot Pepper Jelly: A Bold DIY Delight with a Fiery Twist

Raspberry Hot Pepper Jelly: A Bold DIY Delight with a Fiery Twist

Author: Arwa Prep Time: 20 minutes
Cook Time: 20 minutes Total Time: 40 minutes
Yield: 5 servings Category: Other Recipes Cuisine: American Diet: Vegetarian

Ingredients

  • 2 cups raspberries (fresh or thawed frozen)
  • 3–4 hot peppers (jalapeños, habaneros, or serranos), seeded and finely chopped
  • 6 cups granulated sugar
  • 1 cup white vinegar or apple cider vinegar
  • 1 packet (1.75 oz) powdered fruit pectin
  • ½ cup water
  • Optional: pinch of salt, fresh herbs like rosemary or thyme
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Instructions

  1. Wash and finely chop the hot peppers, removing seeds if a milder jelly is desired. Use gloves for safety.
  2. Mash raspberries in a bowl. For seedless jelly, strain through cheesecloth.
  3. In a large pot, combine raspberries, peppers, vinegar, and water. Bring to a boil over medium-high heat.
  4. Stir in powdered pectin and cook for 1–2 minutes until dissolved.
  5. Gradually add sugar while stirring. Return to a full rolling boil and boil for 1–2 minutes.
  6. Remove from heat and skim off any foam.
  7. Ladle hot jelly into sterilized jars, leaving ¼ inch of headspace. Wipe rims clean and apply sterilized lids.
  8. Process jars in a boiling water bath for 10 minutes with 1–2 inches of water covering them.
  9. Remove jars and cool undisturbed for 24 hours. Listen for the “pop” of sealed lids.
  10. Check seals by pressing lid centers. Label sealed jars with contents and date. Store in a cool, dark place. Refrigerate after opening.

Notes

  1. Try pairing this jelly with cream cheese on crackers or using it as a glaze for grilled meats. Adjust pepper quantity for desired heat level.