Raspberry Hot Pepper Jelly
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.
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Servings: 10 people
Calories: 471kcal
- 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: 471kcal | Carbohydrates: 121g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 138mg | Fiber: 3g | Sugar: 102g | Vitamin A: 223IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 1mg