Raspberry Hot Pepper Jelly

Three jars of red pepper jelly with metal lids are placed on a burlap surface, surrounded by whole green, yellow, and red chili peppers, perfect for those interested in a raspberry hot pepper jelly recipe.

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4.76 from 85 votes

This raspberry hot pepper jelly recipe is easy to make and a way to use up peppers from the garden.

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Prep Time30

Cook Time10

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Calories: 471kcal

Author: Corinne Schmitt

Ingredients

5 cups sugar
1 ½ cups apple cider vinegar
6 ounces pectin ¾ cups
2 cups raspberries
1 ½ 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 ½ 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 ½ 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.

Recipe FAQs

How long can I store this jelly in the refrigerator or freezer?

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.

When you say to can it, does it need to be pressure cooked or just a hot water bath or put in a hot oven?

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.

Can I use artificial sugar so it's not so sweet?

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).

Nutrition