I’ve been making this raspberry jalapeno jelly recipe for years, and it’s always a hit with my family and friends. The combination of sweet and spicy flavors is just right, and the texture is perfect – not too runny, not too thick. I love that it’s made with fresh raspberries, which gives it a bright and fruity flavor.
My kids adore it on toast or as a topping for yogurt or oatmeal. I like to use it as a glaze for meats or as a topping for crackers. It’s also great as a gift – who doesn’t love a homemade jar of jelly?
I’ve even used it as a topping for ice cream or pancakes. The best part is that it’s so easy to make and requires just a few ingredients. The jalapenos add just the right amount of heat without overpowering the other flavors.
My family loves this recipe so much that we make it every year for our summer barbecue. It’s also perfect for potlucks or holiday gatherings. I’ve even used it as a filling for cakes and pastries.
The possibilities are endless with this versatile jelly recipe.
Raspberry Jalapeno Jelly
4.9 from 1289 votes
This sweet and spicy jelly combines fresh raspberries with jalapeno peppers for a vibrant condiment. It pairs beautifully with cream cheese and crackers or as a glaze for meats.
1 1/2 cups finely chopped jalapeno peppers (seeds removed for less heat)
5 cups granulated sugar
1/2 cup apple cider vinegar
1 package (1.75 oz) powdered pectin
1/2 teaspoon butter (to reduce foaming)
👨🍳Directions
1Prepare the canning jars by washing them in hot soapy water and keeping them warm in a 200°F oven.
2Place the lids in a small saucepan of simmering water to soften the seals.
3In a large pot, combine the raspberries and jalapeno peppers with 1/2 cup of water.
4Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes until the fruit is soft and the peppers are tender.
5Pour the fruit mixture through a fine mesh strainer or cheesecloth-lined colander into a clean bowl, pressing gently to extract as much juice as possible.
6You should have about 3 1/2 cups of liquid.
7Return the juice to the pot and stir in the pectin and butter.
8Bring to a full rolling boil over high heat, stirring constantly.
9Once the boil cannot be stirred down, add the sugar all at once and continue stirring.
10Return the mixture to a full rolling boil and cook for exactly 1 minute, stirring constantly.
11Remove from heat and skim off any foam with a metal spoon.
12Ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace.
13Wipe the rims clean, place the lids on, and screw on the bands until fingertip tight.
14Process the jars in a boiling water bath for 10 minutes (adjust for altitude).
15Remove and let cool undisturbed for 12 hours.
16Check seals by pressing the center of each lid; it should not flex.
For a milder jelly, remove all seeds and membranes from the jalapenos. For extra heat, leave some seeds in. Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.
Watch Video Of How Raspberry Jalapeno Jelly Works
This raspberry jalapeno jelly recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick snack at home. My kids love having it on toast or as a topping for yogurt or oatmeal.
I like to use it as a glaze for meats or as a topping for crackers. The best part is that it’s so easy to make and requires just a few ingredients.
You can store it in an airtight container in the fridge for up to 6 months.
❓ Frequently Asked Questions About Raspberry Jalapeno Jelly
Q: What is the origin of this raspberry jalapeno jelly recipe?
A: This recipe has its roots in traditional American cooking, where sweet and spicy flavors were combined to create unique taste experiences.
Q: How do I adjust the level of heat in this recipe?
A: If you prefer a milder jelly, you can use fewer jalapenos or substitute in some milder peppers like Anaheim or Poblano.
Q: Can I use frozen raspberries instead of fresh?
A: While fresh raspberries are ideal, you can use frozen ones if they’re available – just thaw them first and pat dry with paper towels to remove excess moisture.
Q: How long does this jelly keep in the fridge?
A: This jelly will keep in the fridge for up to 6 months, but be sure to store it in an airtight container to prevent spoilage.
Q: Can I make this recipe with other types of fruit?
A: Yes, feel free to experiment with different fruits like strawberries, blueberries, or even citrus fruits like oranges or grapefruits – just be sure to adjust the cooking time accordingly.
Q: Is this jelly suitable for vegans?
A: This recipe uses honey as a sweetener, so if you’re vegan, you’ll need to substitute in a different sweetener like maple syrup or agave nectar.
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