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raspberry hot pepper jelly recipe
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4.76 from 85 votes

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
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 10 people
Calories: 471kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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