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Raspberry Hot Pepper Jelly Recipe

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The combination of sweet and spicy is perfect in this raspberry hot pepper jelly recipe. This is an easy jelly recipe that makes a lot of jelly! The whole family will love this jelly on crackers!

raspberry hot pepper jelly on a slice of cheese on a cracker on a white plate with more crackers and cheese in the background and jars of jelly


I am surprised how many people have never tried a jalapeno or hot pepper jelly. The flavor is outstanding and the jelly isn’t spicy hot.

People are always surprised by how delicious this raspberry hot pepper jelly recipe actually is. The jelly tastes great so many 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!


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This recipe is perfect for gardeners who grow peppers in the summer. It is a good way to use up those peppers before they spoil.

  • Sugar
  • Apple Cider Vinegar
  • Pectin
  • Raspberries
  • Peppers: banana pepper, jalapeno peppers, poblano pepper, lemon drop pepper, habanero pepper
raspberries,and peppers on a white plate, pectin, apple cider vinegar, and sugar behind


This is a simple jelly recipe that does not involve a full canning experience. I like to keep it simple at my house.


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.


Take a medium saucepan and combine the sugar, apple cider vinegar (or a substitute for apple cider vinegar), raspberries and the chopped peppers in the pan.

Bring the ingredients to a rolling boil, but watch it carefully so it doesn’t boil over.

Let the mixture boil for about a minute after it reaches the rolling boil and then remove from the heat.

Let the mixture cool for 5 minutes.

a saucepan filled with sugar, raspberries, vinegar and peppers


Once the mixture has cooled for 5 minutes it is time to add the pectin. Stir the pectin in slowly.


Pour the mixture into jelly jars. This recipe will make 6-7 8 ounce jelly jars worth of jelly!

You can refrigerate or freeze the jars.  My jelly is usually stored in the refrigerator because it won’t last long!

raspberry hot pepper jelly recipe in glass jars


If you are anxious to get started making this raspberry hot pepper jelly recipe you can print off the complete ingredients and instructions below on the recipe card.

raspberry hot pepper jelly on a slice of cheese on a cracker with more crackers, cheese and peppers on a plate


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📋 Recipe

raspberry hot pepper jelly recipe

Raspberry Hot Pepper Jelly

Corinne Schmitt
This raspberry hot pepper jelly is one of my favorite jalapeno jelly recipes! It is quick and easy to make and tastes delicious on so many foods.
4.76 from 85 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 10 people
Calories 471 kcal


  • 5 Cups Sugar
  • 1 1/2 cups apple cider vinegar
  • 6 oz 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


  • Remove seeds from peppers and dice
  • In a medium saucepan, Bring all ingredients except for the pectin to a rolling boil (being careful not to boil over)
  • Let boil 1 minute longer and remove from heat.
  • Let cool for 5 mins and then slowly stir in the pectin.
  • Pour into jelly jars or containers of choice.
  • Can, refrigerate, or freeze.


Great on or in burgers, with cheese and crackers, as a glaze for pork or chicken!
Tip* Wear gloves while chopping hot peppers


Calories: 471kcalCarbohydrates: 121gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 39mgPotassium: 138mgFiber: 3gSugar: 102gVitamin A: 223IUVitamin C: 39mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!

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a collage of raspberry hot pepper jelly in jars with title text reading Raspberry Hot Pepper Jelly Recipe

39 thoughts on “Raspberry Hot Pepper Jelly Recipe”

  1. 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.

    • 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.”

  2. I made 4 batches of this recipe this afternoon. It tasted delicous! However, not a single jar set. Perhaps it will set overnight?

    • 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

  3. 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?

      • 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

    • 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.

  4. 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.

    • 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.

    • Yes, liquid pectin. You can use Splenda. If you do, they recommend SURE-JELL pectin to get the right firmness.


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