Best Raspberry Hot Pepper Jelly Recipes

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jelly jars and lids according to manufacturer's instructions.
• Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
• Fit the steel knife blade into the bowl.
• Chop green pepper into 1/4-inch pieces.
• Measure 1/2 cup.
• Reserve rest for another purpose.
• Chop jalapenos into 1/4 inch pieces.
• Measure 1/4 cup for jelly.
• Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
• Bring to a boil.
• Continue to boil 1 minute.
• Remove from heat; let cool 5 minutes.
• Stir in pectin.
• Strain mixture through a fine strainer to remove pieces of peppers.
• Pour strained liquid into sterilized jars.
• Cover tightly and store in a cool place up to 6 months.
• Enjoy!

RASPBERRY JALAPENO JELLY

Steps:

• 1. Sterilizing your jars and rings, there are many ways to do this, here is a selection you can choose from, I do mine in the dishwasher ! Much faster! Dishwasher Method This method is great if you're short on time. Wash the jars in the dishwasher and then simply leave them there until ready to fill. Keeping the door to the dishwasher closed keeps in the steam and heat. Remove the jars a couple at a time as needed. Stove Top Method 1.Place your jars in a canner right side up. 2.Then, fill the canner with water, stopping an inch above the jars. 3.Bring the water to a boil and continue boiling for 10 minutes. 4.Reduce the heat and keep the jars in the hot water until you're ready to fill them. Tips: If you live above 1,000 feet in altitude, add one minute of boiling time for each 1,000 foot increase in elevation. Oven Method 1.Preheat your oven to 225 degrees Fahrenheit. Make sure to adjust the oven racks to accommodate the jar's height. 2.Arrange your jars, lids, and bands on the cookie sheets. Leave space between them for the hot air to circulate. If you're reusing Mason jars from previous years, remove the lids and bands from those jars so that everything is open and separated before you put your equipment in the oven. 3.Place the cookie sheets with your jars, lids, and bands on them in your preheated oven. Set a timer for 10 minutes, and do not remove anything or open the oven door before these 10 minutes have elapsed. If more than 10 minutes elapses, that's OK, but 10 minutes at that temperature is all you need. 4.Turn the oven off and leave the jars, lids, and bands in the oven to keep them warm until you're ready to use them for canning. Although 225 degrees is a comparatively low oven temperature, always use oven mitts or thick hand towels to handle anything you take out of your oven.
• 2. in a small sauce pan boil about 2 c of water and remove from heat, place your lids in this water and leave until ready to seal your jars
• 3. Dice up all the peppers,jalapenos and raspberries and place in a large stock pot, add Vinegar
• 4. Add sugar and stir, bring to a full rolling boil, stirring constantly. Remove from heat and let stand 15 minutes.
• 5. Then bring to a boil again for 2 minutes. Add 2 pouches liquid pectin and bring to a rolling boil. Remove from heat and stir for 5 minutes. Pour into hot jelly jars and seal with lids.
• 6. I water bath these for 15 minutes. Jelly may take up to 3-4 weeks to set.
• 7. Remove and set them upright on a towel to set for 12 hours. LEAVE THE RINGS ON, YOU WILL HEAR POPPING NOISES, THIS IS WHAT YOU WANT TO HEAR!!! ONCE JARS HAVE SET FOR NO MORE THAN 12 HOURS, (VERY IMPORTANT) REMOVE THE RINGS, THIS IS THE ONLY WAY TO EVER KNOW IF YOUR JARS SEALED PROPERLY,OTHERWISE YOU WONT KNOW YOUR FOOD IS SPOILED UNTIL YOU SMELL SOMETHING HORRID IN THE CUPBOARDS! TRUST ME!!!
• 8. Date your jars with cute labels or just use a black permanent marker, use with in 3 years of date ! And enjoy!!!!!!!

RASPBERRY JALAPENO JELLY

Steps:

• 1. In a large pan bring sugar and vinegar to a boil. Stir in diced peppers and red pepper flakes. Boil and stir for 5 minutes. Remove from heat. Stir in pectin and raspberries. place back on heat and bring back to a rolling boil. Boil and stir for 5 minutes.
• 2. Remove from heat and fill hot jars 1/4 inch from top. put on hot lid Hot water bath for 10 minutes.

RASPBERRY HABANERO PEPPER JELLY

Steps:

• Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
• Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
• Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
• Ladle into hot ½ pint jars leaving 1/8" headspace.
• Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
• Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
• I usually get anywhere from 10-12 of the 4 oz. jars.

RASPBERRY-PEPPER JELLY

Steps:

• In a small microwaveable bowl, stir together the fruit spread, vinegar, cinnamon, and red pepper flakes.
• Heat in a microwave on 100% for 15 seconds or until melted.
• Stir. Cool completely.
• Put cream cheese on a plate.
• Spoon the raspberry mixture on top.
• Serve with crackers or fruit.

RASPBERRY JALAPENO JELLY

Steps:

• 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.