Last Updated on July 18, 2024
The combination of sweet and spicy is perfect in this raspberry hot pepper jelly recipe.
It’s a great recipe to make in the summer when raspberries are in season. The whole family will love this jelly on crackers or served with Instant Pot cornbread.
Jelly can be used for so much more than just peanut butter and jelly sandwiches. These Crockpot grape jelly bbq meatballs are an example of that.
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What Goes With Jalapeno Jelly?
Many people have never tried a jalapeno or hot pepper jelly. If they would try it, they would discover that the flavor is outstanding and the jelly isn’t spicy hot.
Maybe some people don’t want to try this raspberry hot pepper jelly recipe because they’re not sure how they would use it. This jelly can be used so many different ways.
Here are some great ways to use this jelly:
- You can warm this jelly up and use it as a glaze on meat and veggies before grilling or baking.
- It is also a wonderful glaze for seafood like salmon or swordfish.
- Put a dollop of jelly on top of a cracker and add some cheese for a yummy snack.
- Mix the hot pepper jelly with cream cheese and you have a great dip for crackers.
- Nothing beats a bagel with pepper jelly in the morning.
- How about making thumbprint cookies with pepper jelly filling?
- Mix some jelly with yogurt for a filling breakfast.
- Add as a topping on a Simple Charcuterie Board.
There are so many ways you can use this jelly to bring flavor to your foods! And if you enjoy making homemade jams and jellies, give this Pineapple Jam Recipe a try too.
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❤️ Why You’ll Love This Recipe
If you love the combination of sweet and spicy, you should try this jelly recipe:
- Quick to make: When you think about making jelly, you probably imagine slaving all day long over the stove. Well, with this recipe, you’ll be done in just about 40 minutes.
- Very flavorful: Since you’ll be using several different types of peppers, raspberries and apple cider vinegar, this jelly will definitely be full of flavor.
- Always a hit at parties: Any appetizer or dish you serve this with will make your guests happy they came.
Another sweet and spicy appetizer you can serve your guests are these sweet and sour meatballs made with chili sauce and grape jelly.
🥘 Ingredients
If you love to garden, you might have several of these ingredients already:
- Apple Cider Vinegar: The acid in the vinegar helps inhibit bacteria from growing so you can store the jelly.
- Pectin: You need this to thicken the liquid into jelly.
- Raspberries: These add a nice sweet flavor to your jelly to balance the heat of the peppers.
- Peppers (banana pepper, jalapeno peppers, poblano pepper, lemon drop pepper, habanero pepper): You might already have several of these in your garden to use to add heat to the jelly.
See recipe card for complete list of ingredients and quantities.
🔀 Substitutions
Peppers: If you don’t have all of the same peppers I used, you can use a combination of whatever peppers you have.
🥄 Equipment Needed / Helpful Tools
You’ll need these things to help you make this delicious raspberry jelly:
- 4 quart saucepan: This size provides enough space for the ingredients and allows room for stirring and boiling without risk of overflow.
- Jelly jars: You’ll end up with 10 to 10.5 cups of jelly, which will fill around 10 to 11 eight ounce jars.
🔪 How to Make Raspberry Hot Pepper Jelly
This is a simple jelly recipe that does not involve a full canning experience. I like to keep it simple at my house.
Step 1: Prepare the Peppers
The first step is to get the peppers ready. Remember to wear gloves
while handling the hot peppers.
Remove all the seeds and dice the peppers up into small pieces. If you don’t have the exact combination of peppers I have listed that is okay. Work with what you have on hand.
Step 2: Cook
In a medium saucepan, combine the sugar, apple cider vinegar (or a substitute for apple cider vinegar), raspberries and the chopped peppers.
Bring the ingredients to a rolling boil, but watch it carefully so it doesn’t boil over.
Step 3: Let it Boil
Let the mixture boil for about a minute after it reaches the rolling boil and then remove from the heat.
Step 4: Cool and add Pectin
Let the mixture cool for 5 minutes and then stir the pectin in slowly.
Step 5: Pour Into Jars
Pour the mixture into jelly jars. This recipe will make 10-11, 8 ounce jars worth of jelly.
You can refrigerate or freeze the jars. My jelly is usually stored in the refrigerator because it doesn’t last long.
👩🍳 Pro Tips
These tips will help you make your jelly turn out just right.
- Since you add the pectin at the end, it’s best to use liquid pectin.
- It’s important to wear gloves when cutting the hot peppers because you need to protect your skin from the capsaicin in peppers, which causes burning and irritation.
- Use fresh, ripe raspberries for the best flavor and color.
❓ Recipe FAQs
You can store it in the refrigerator for one month or in the freezer for up to one year. Remember to label your jars so you know their use by date.
A boiling water bath is sufficient and then you can store it on a shelf like the rest of your canning. It will be good for up to a year.
The sugar is necessary to get the right firmness of the jelly, but you can use artificial sugar. Splenda works best (in combination with Sure Jell pectin).
🙏 Pairing
These are my favorite dishes to serve with Raspberry Hot Pepper Jelly:
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📋 Recipe
Raspberry Hot Pepper Jelly
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Ingredients
- 5 cups sugar
- 1 1/2 cups apple cider vinegar
- 6 ounces pectin 3/4 cups
- 2 cups raspberries
- 1 1/2 cups diced peppers I used: 1 banana pepper, 2 Jalapenos, 1 red jalapeno, 1 poblano pepper, 3 lemon drop peppers, 1 habenero
Instructions
- Remove seeds from peppers and dice.1 1/2 cups diced peppers
- In a medium saucepan, Bring all ingredients except for the pectin to a rolling boil (being careful not to boil over).5 cups sugar, 1 1/2 cups apple cider vinegar, 2 cups raspberries
- Let boil 1 minute longer and remove from the heat.
- Let cool for 5 mins and then slowly stir in the pectin.6 ounces pectin
- Pour into jelly jars or containers of choice.
- Can, refrigerate, or freeze.
Notes
Pro Tips
- Since you add the pectin at the end, it’s best to use liquid pectin.
- It’s important to wear gloves when cutting the hot peppers because you need to protect your skin from the capsaicin in peppers, which causes burning and irritation.
- Use fresh, ripe raspberries for the best flavor and color.
Is there a way to do this recipe and make it seed free? I planned on using raspberries that I picked and froze from spring/summer but I hate seeds in my jelly. I also have dehydrated peppers to use, so I need to off set the liquid any?
Before combining the raspberries with the other ingredients, cook the raspberries in a small saucepan over medium heat until they soften and release their juices (about 5–7 minutes).
Press the cooked raspberries through a fine-mesh sieve or cheesecloth to separate the seeds from the pulp. Discard the seeds and keep the strained raspberry puree. Then add that to the rest of the ingredients.
Place the dehydrated peppers in a bowl and cover them with warm water. Let them soak for about 20–30 minutes, or until they become soft and pliable.
Drain the water and pat the peppers dry with a paper towel.
Dice the rehydrated peppers as needed.
Dehydrated peppers will absorb some liquid during rehydration. To maintain the jelly’s consistency, slightly reduce the apple cider vinegar (by 1–2 tablespoons) or increase the sugar by a similar amount to ensure the jelly sets properly.
Add the rehydrated peppers to the saucepan along with the strained raspberry puree, sugar, and apple cider vinegar. Proceed with the recipe as written.
Thank you for sharing this recipe! Would love to try this! What kind of pectin do you use?
You should use a liquid pectin.
Super easy. Set within a couple hours after canning, very pretty and getting lots of compliments on it. I played with heat so I made one batch for friends that don’t like much heat. Thaks for sharing!
I’m so glad you thought it was easy to make. Thanks for letting me know you received compliments on it. That was very thoughtful to make a batch for your friends with less heat.
Should the berries be mashed first or left whole?
The berries should be left whole. You can see the whole berries in the image under Step 2.
can these be stored on a shelf? if not what could I do to store it like the rest of my canning ?
Yes, you can store this on a shelf like the rest of your canning.
If it only lasts about a month in the fridge, can it be put in the freezer and how long would it last?..
Yes, you can store it in the freezer for up to one year.
When you say to can it-does it need to be pressure cooked or just a hot water bath or put in hot oven?
A boiling water bath is sufficient.
Can you use frozen raspberries? You can’t find good peppers this time of year or all the different kinds of them.
I found this answer from Tastes Better From Scratch, “You can use frozen berries to make freezer jam! Be sure that the fruit is NOT sugared, substitute an equal amount of frozen fruit for fresh fruit, thaw the fruit to room temperature, and don’t drain the excess juice that is produced from the thawing process.”
I made 4 batches of this recipe this afternoon. It tasted delicous! However, not a single jar set. Perhaps it will set overnight?
I’m glad you like the flavor. Yes, everything I looked up says to let it set overnight.
I heard this jelly recipe from a friend. Glad that I found this here!
You’ll have to thank your friend for me, for telling you about my recipe. Thanks for commenting.
How long is it good for if kept in the fridge?
It should stay good in the fridge for one month.
Can this recipe be halved?
Yes, you can make half of the recipe.
Is the nutrition listed on the raspberry hot pepper jelly for the whole recipe
The nutrition information is for one serving.
what is total amount of peppers in cups or tbsp etc
1 1/2 cups diced peppers I used: 1 banana pepper, 2 Jalapenos, 1 red jalapeno, 1 poblano pepper, 3 lemon drop peppers, 1 habenero
Is this supposed to be a firm jelly? Mine is a bit runny. I used a powder pectin and I did a hot water bath to can it. Should i have used a liquid pectin?
Since you add the pectin at the end, it’s best to use liquid pectin.
I use the powder sugar free pectin it seems to work much better I also used calrolina reaper , scorpian and jobka bruht peppers in mine but if you do this be very very careful handling them I wear a mask when I stir them in the hot liquit because it is strong and I make sure to use bell peppers as well
Thanks for sharing what worked for you in the recipe, and for sharing the safety tips for adding the peppers.
Mine did nit set with liquid pectin. I think it should have cooked longer and checked with the frozen plate to make sure it was ready.
So many recipes say to add the pectin with everything else first and then add the sugar after it begins to boil. Why is your recipe the opposite? Will it still get firm doing it in the order you recommend?
Since you add the pectin at the end, it’s best to use liquid pectin. The recipes that use the pectin first, probably use dry pectin.
Can I use artificial sugar, used what was called for but way to sweet for us.
Thank you
Pinky
The sugar is necessary to get the right firmness of the jelly, but you can use artificial sugar. Splenda works best (in combination with Sure Jell pectin). Likewise, you can use less sugar, but the jelly will be less firm.
Can I use artificial sugar? And the pectin you are using is the liquid type correct?
Yes, liquid pectin. You can use Splenda. If you do, they recommend SURE-JELL pectin to get the right firmness.
Did you use dry or liquid pectin? Mine doesn’t appear to be jelling very well.
Since you add the pectin at the end, it’s best to use liquid pectin.