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