Ingredients for 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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How to Make 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