Best 2 Raspberry Jalapeno Jelly Recipes
Are you looking for a unique and flavorful jelly to spice up your morning toast or add a sweet and savory kick to your next charcuterie board? Look no further than raspberry jalapeno jelly! This tantalizing recipe combines the vibrant sweetness of raspberries with the spicy heat of jalapenos to create a versatile condiment that will add a burst of flavor to any dish. With just a few simple ingredients and a bit of simmering, you can create a delicious and versatile jelly that will elevate your culinary creations to the next level.
Here are our top 2 tried and tested recipes!
RASPBERRY JALAPENO JELLY
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Provided by glimmer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
- Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g
JALAPENO RASPBERRY JELLY
I have made jalapeno jelly for years, one year I added raspberries - and will never again make it any other way. It's great on turkey or ham sandwiches. I also melt it slightly and spoon it over cream cheese to serve with crackers.
Provided by Teagen Lefere
Categories Jams & Jellies
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Puree peppers with some of the apple cider vinegar. I keep the seeds in the peppers. You can seed for less heat. Add to a 4 c. measuring cup with remaining cider vinegar. Crush berries and add to 4 c. measuring cup to equal 4 cups. ** you can tweek this to taste. My children do not like it very warm, so I'll cut back on the peppers, and add more berries. Just have four cups of produce/vinegar to add to pot with sugar.
- 2. Add sugar to 8 quart pot. Add jalapenos, berries & vinegar to sugar. Cook to full, hard boil where you can't stir it down. Boil for ten minutes.
- 3. Add one packet of fruit pectin to hot jam. Stir and boil for one more minute. Remove from heat. Most jalapeno recipes suggest 2 packets. I have made it both ways, and have no problem making it with one packet. I can make more batches using just one.
- 4. Fill clean jars and seal with warm canning lids and rings as you normally would when making jam. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes.
Tips:
- Use ripe, flavorful raspberries for the best jelly.
- If you don't have fresh jalapeños, you can use dried or canned jalapeños. Just be sure to adjust the amount you use to taste.
- You can use any type of pectin for this recipe. However, liquid pectin is the easiest to use and produces a clear, firm jelly.
- Be careful not to overcook the jelly. Overcooked jelly will be tough and chewy.
- Let the jelly cool completely before storing it. This will help it to set properly.
Conclusion:
Raspberry jalapeño jelly is a delicious and versatile condiment that can be used on everything from sandwiches to grilled chicken. It's also a great way to use up fresh raspberries. If you're looking for a new and exciting jelly recipe, I highly recommend trying this one.
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