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Raspberry Hot Pepper Jelly

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


  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 56 half-pint jars 1x
  • Diet: Vegetarian

Description

Sweet, spicy, and perfect for gifting or glazing—this raspberry pepper jelly adds a bold kick to any snack board or meal!


Ingredients

Scale
  • 2 cups raspberries (fresh or thawed frozen)
  • 34 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

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

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.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Preserves
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 50
  • Sugar: 12g
  • Sodium: 0mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: raspberry pepper jelly, spicy fruit preserves, jalapeño jelly, homemade jelly, canning recipe