Raspberry Pepper Jelly
In the Kitchen

Raspberry Pepper Jelly

August 23, 2018

This pepper jelly gets kicked up a notch with the addition of raspberries. With numerous uses like topping a burger, glazing salmon, the base for a vinaigrette, and serving alongside cream cheese and crackers, this is a smart use of your crop of raspberries and jalapeño peppers. A jar of this raspberry pepper jelly makes a wonderful hostess gift as well!


Rinse the berries, then dice the jalapeños and green pepper.


Pour the berries into a blender.


Blend on high until raspberries are pureed.


Pour into a sieve set over a bowl. Use a spoon to press the juice through the sieve.


Discard the seeds.


Place the jalapeños, green bell pepper, sugar, seedless raspberry puree, and vinegar in a large pot. Bring to a boil over high heat; boil for 3 minutes, stirring occasionally.


Stir in pectin, then bring to a boil that does not stop bubbling when stirred. Stirring constantly, boil for 1 minute. Remove from heat, then skim off any foam with a metal spoon.


Ladle into clean, dry, hot jars, leaving a ¼ inch space empty at the top. Wipe rims clean, then seal jars tightly with lids. Place the jars on an elevated rack in a canner. Fill pot with enough water to cover the jars by 2 inches; cover. Bring to a boil, then process jars for 5 minutes. Remove jars to a towel and let sit, upright, for 24 hours.

 

Raspberry Pepper Jelly
Makes 6  half pints

 

3 cups raspberries
6 jalapeños, minced
1 green bell pepper, minced
1 ½ cups sugar
1 cup apple cider vinegar
1 box no-sugar-needed pectin
6 pint canning jars and lids, sterilized and kept warm

 

Puree raspberries in a blender. Push puree through a sieve until all the juices are extracted from the pulp; discard seeds.

 

In a large pot, bring the raspberry juice, jalapeños, bell pepper, sugar, and vinegar to a boil. Boil for 3 minutes. Whisk in the pectin and bring to a vigorous boil that does not stop bubbling when stirred. Boil for 1 minute. Remove from heat and skim off any foam with a metal spoon.

 

Ladle into jars, leaving a ¼ inch headspace. Wipe rims clean, then screw on lids.

Place the jars on an elevated rack in a canner. Fill pot with enough water to cover the jars by 2 inches; cover. Bring to a boil, then process jars for 5 minutes.

 

Remove jars to a towel and let sit, upright, for 24 hours. Check the seal by pressing on the lids. If it springs back, it did not seal and must be refrigerated immediately and consumed within 3 weeks.

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