Best Raspberry Pepper Jelly Recipe

If you are looking for the Best Raspberry Pepper Jelly Recipe, here is an choice recipe to make.

The peppers really liven up the sweet raspberry flavour!

Ingredients

Note - if you want to make this a seedless jam, you need to ensure that, after removing the seeds (or half of the seeds), that you still have 1 cup of (crushed) raspberries left to make this jelly recipe.

GO to How to Remove Raspberry Seeds for Jam

1 cup fresh or frozen raspberries
1/2 green bell pepper, chopped
1/4 jalapeno pepper, chopped
3 cups white sugar
3/4 cup apple cider vinegar
2 ounces of liquid pectin

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Directions

Sterilize jars and lids by immersing in boiling water for at least 5 minutes.

Keep the jars and lids hot until ready to use.

In a saucepan, combine the raspberries, the bell pepper, and the jalapeno pepper with the sugar and the cider vinegar.

Bring the mixture to a boil over medium-high heat, and boil rapidly (hard) for 1 minute.

Remove the above mixture from the heat, and let stand for 5 minutes.

Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers.

Ladle the jam into the sterilized jars, wipe the rims, and add the screw band to fingertip tight.

Store jelly in a cool, dark place.

Refrigerate jelly after opening.

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