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!
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
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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