Best Raspberry Jalapeno Jelly Cupcakes Recipes

Raspberry Jalapeno Jelly image

Provided by Gay Gilmore

Categories Jellies

Time 50m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 6

1 green bell pepper
1 cup frozen raspberries or 1 cup fresh raspberry
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin

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!

Nutrition Facts : Calories 294, Fat 0.1, Sodium 19.5, Carbohydrate 75.5, Fiber 2.2, Sugar 66, Protein 0.4

Raspberry Jalapeno Jelly image

Provided by glimmer

Time 30m

Yield 32

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g

Raspberry Jalapeno Jelly image

Provided by Ann McCue

Time 45m

Number Of Ingredients 8

3 or 4 jalepeno peppers (leave seeds in and dice small)
1 medium red bell pepper (diced small)
1 medium green bell pepper (diced small)
6 c sugar
1 1/2 c apple cider vinegar
1 tsp red pepper flakes
2 pouches liquid pectin (certo)
1 1/2 c raspberries

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.