Ingredients for Raspberry Habanero Pepper Jelly
- Habanero Peppers
- Sweet Red Peppers
- Sweet Green Pepper
- Frozen Raspberries
- 1 cup water
- 1/4 cup white vinegar
- Dry Pectin
- 4 cups granulated sugar
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How to Make Raspberry Habanero Pepper Jelly
- Finely chop 4-6 habanero peppers (adjust for desired heat) in a food processor.
- Combine 3 cups raspberries, 1 cup water, and all but 1/2 cup of the chopped habaneros in a large saucepan.
- Bring mixture to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- Strain the mixture through a fine-mesh sieve or jelly bag, pressing on the solids to extract as much juice as possible. You should have approximately 2 cups of juice.
- Return the strained juice to a clean saucepan.
- Add 1/4 cup white vinegar and the reserved 1/2 cup chopped habaneros.
- Let cool for 15 minutes.
- Stir in 1 package (1.75 oz) liquid pectin.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Add 4 cups granulated sugar and stir until completely dissolved.
- Return to a rolling boil and boil hard for exactly 2 minutes, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam.
- Ladle the hot jelly into sterilized pint jars, leaving 1/8 inch headspace.
- Wipe jar rims clean, and seal with lids and rings.
- Process jars in a boiling water bath for 5 minutes.
- Let cool completely. You should yield approximately 10-12 four-ounce jars.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
357g
Fat
0g
Carbs
32g
