Zutaten für Raspberry Jalapeno Jelly
- Green Bell Pepper
- Frozen Raspberries
- Jalapeno Peppers
- 4 cups granulated sugar
- Cider Vinegar
- 1 pouch liquid pectin (1 1/4 oz)
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Zubereitung von Raspberry Jalapeno Jelly
- Wash and sort the raspberries, removing any stems or leaves.
- In a large saucepan, combine the raspberries, jalapeños, lemon juice, and water. Gently crush the raspberries with a potato masher or the back of a spoon to release their juices.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. This should take about 5-7 minutes.
- Stir in the liquid pectin and bring back to a rolling boil again, stirring vigorously for 1 minute.
- Remove from heat and carefully skim off any foam from the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Wipe the rims of the jars clean and seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes (adjust according to your altitude).
- Remove jars from the canner and let them cool completely. You should hear a satisfying ‘pop’ as the jars seal.
- Once cool, check the seals. Store sealed jars in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
263g
Fat
0g
Carbs
25g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Jellies Appetizers Canning Condiments Etc Fruit Mexican Low Fat Spreads Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Berries Raspberries Technique
