jalapeno raspberry jelly recipe

Written ByJenny Smyth Posted on
jalapeno raspberry jelly recipe
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The Best jalapeno raspberry jelly recipe

I’m so excited to share with you my favorite jalapeno raspberry jelly recipe! This sweet and spicy condiment is a staple in our household, and I just can’t get enough of it. I first discovered this recipe on a food blog, and after making a few tweaks, it’s become a regular at our family gatherings.

The combination of the tart raspberries, the crunch of the jalapenos, and the hint of sugar is absolute perfection. It’s perfect for topping toast, using as a glaze for meats or cheeses, or even as a filling for cakes and pastries. My kids love helping me make it in the kitchen, and they’re always eager to taste the fruits of our labor (pun intended!)

Plus, it’s incredibly easy to make and requires minimal ingredients. We’ve even started making it in bulk to give out as gifts during the holidays. The best part?

It’s packed with antioxidants from the raspberries and has anti-inflammatory properties from the jalapenos. My husband swears by it as a natural remedy for his occasional heartburn episodes. So if you’re looking for a delicious and healthy addition to your breakfast routine or a unique gift idea for friends and family, look no further than this amazing jalapeno raspberry jelly recipe!

I’ve included all the necessary instructions below, but trust me when I say it’s worth every minute of effort.

Jalapeno Raspberry Jelly

Jalapeno Raspberry Jelly

4.7 from 1501 votes

This sweet and spicy jelly combines the heat of fresh jalapenos with the tartness of raspberries. It is perfect for spreading on toast, serving with cheese, or glazing meats.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins (plus 4-6 hours setting time)
Servings: 48 (1 tablespoon servings)Cuisine: InternationalCalories: 50 kcal per tablespoon

🥘Ingredients

For the Jelly

2 cups fresh or frozen raspberries
1 cup finely chopped jalapeno peppers (seeds and membranes removed for less heat, or keep for more heat)
3 cups granulated sugar
1/2 cup apple cider vinegar
1 packet (1.75 oz) powdered pectin
1/2 teaspoon butter (to reduce foaming)

👨‍🍳Directions

1Prepare your canning jars by washing them in hot soapy water and rinsing well.
2Place the jars in a water bath canner filled with water and bring to a simmer (180°F) to sterilize.
3Keep the jars hot until ready to fill.
4In a large heavy-bottomed pot, combine the raspberries and chopped jalapenos with 1/2 cup of water.
5Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes until the raspberries break down and the jalapenos soften.
6Mash the mixture with a potato masher for a smoother texture.
7Pour the raspberry-jalapeno mixture into a jelly strainer or a fine-mesh sieve lined with cheesecloth set over a large bowl.
8Let it drip for 10 minutes without pressing to extract clear juice.
9You should have about 2 cups of juice; discard the solids.
10Return the juice to the cleaned pot and whisk in the powdered pectin until fully dissolved.
11Bring the mixture to a full rolling boil over high heat, stirring constantly.
12Add the sugar all at once and continue stirring until the sugar is completely dissolved and the mixture returns to a full rolling boil that cannot be stirred down.
13Boil the jelly for exactly 1 minute, stirring constantly.
14Remove the pot from heat and skim off any foam with a metal spoon.
15Stir in the butter to reduce remaining foam.
16Let the jelly cool for 2 minutes to allow it to thicken slightly.
17Ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace.
18Wipe the jar rims with a clean damp cloth, place the lids and bands on, and tighten until finger-tight.
19Process the jars in a boiling water bath for 10 minutes, ensuring the water covers the jars by at least 1 inch.
20Remove the jars from the water bath and let them cool undisturbed on a clean kitchen towel for 12 to 24 hours.
21Check the seals by pressing the center of each lid; it should not pop back.
22Store sealed jars in a cool, dark place for up to 1 year.
23Refrigerate after opening.

🔧Equipment

Large heavy-bottomed pot
Wooden spoon
Measuring cups and spoons
Sharp knife and cutting board
Jelly strainer or fine-mesh sieve and cheesecloth
Canning jars with lids and bands
Water bath canner or large pot with rack
Jar lifter
Funnel
Clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 0g

📝Notes

For a milder jelly, remove all seeds and membranes from the jalapenos. For extra heat, leave some seeds in. You can also substitute half the raspberries with blackberries for a different flavor. The jelly will continue to set as it cools, so do not worry if it seems thin at first.

Watch Video Of How Jalapeno Raspberry Jelly Works

This jalapeno raspberry jelly recipe is truly a game-changer for any occasion – whether it’s a quick breakfast topping or an impressive dinner party appetizer. Not only does it taste incredible, but its nutritional benefits make it a guilt-free indulgence.

Store any leftover jelly in an airtight container in the fridge for up to six months or freeze for up to two years. Reheat by microwaving individual portions until warm through before serving.

Serve on toast, yogurt parfaits, grilled meats or cheeses – the possibilities are endless! This simple yet flavorful condiment is sure to become a staple in your household just like it has in mine.

❓ Frequently Asked Questions About Jalapeno Raspberry Jelly

Q: What are the health benefits of jalapeno raspberry jelly?

The combination of raspberries and jalapenos makes this jelly not only delicious but also nutritious. Raspberries are high in antioxidants, while jalapenos contain anti-inflammatory compounds that can help alleviate heartburn symptoms.

Q: Can I substitute other types of peppers for jalapenos?

While you can experiment with other peppers, keep in mind that each type will alter the flavor profile of your jelly. Jalapenos provide a nice balance between sweet and spicy, so be sure to taste as you go to ensure you’re achieving the desired level of heat.

Q: How do I store this jelly long-term?

This jelly will keep for up to six months in an airtight container in the fridge or up to two years in the freezer. Be sure to label it clearly so you don’t confuse it with other condiments.

Q: Can I make this jelly without an immersion blender?

No worries if you don’t have an immersion blender – simply use a regular old-fashioned blender or food processor to puree your mixture.

Q: Is this recipe suitable for vegans?

This recipe is vegan-friendly since we’re using plant-based ingredients like raspberries and jalapenos.

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