Raspberry Habanero Pepper Jelly
Sweet meets heat in this irresistible Raspberry Habanero Pepper Jelly, a perfect balance of fruity raspberries and fiery habanero peppers. Crafted with just a handful of simple ingredients like fresh raspberries, apple cider vinegar, and liquid pectin, this vibrant jelly packs a punch of flavor that’s both sweet and spicy. Its velvety texture and jewel-like hue make it a stunning addition to charcuterie boards, a flavorful glaze for roasted meats, or a unique topping for crackers and cream cheese. Easy to prepare and canned for long-term storage, this homemade jelly is ideal for gifting or adding a gourmet touch to your pantry. Whether you’re a fan of bold flavors or looking to spice up mealtime, this Raspberry Habanero Jelly is sure to impress. Keywords: raspberry habanero jelly, spicy pepper jelly, homemade preserves, sweet and spicy recipes, canning recipes.
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Recipe Information
Ingredients
- 2 cups Fresh raspberries
- 2 medium Habanero peppers
- 4 cups Granulated sugar
- 1 cup Apple cider vinegar
- 3 ounces Liquid pectin
- 1 cup Water
- 1 pinch Pinch of salt
Instructions
Prepare the habanero peppers by wearing gloves to remove their stems and seeds. Dice the peppers finely, ensuring small, uniform pieces for even flavor distribution.
In a medium saucepan, combine the raspberries, diced habanero peppers, and water. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the raspberries break down and release their juices (about 10 minutes).
Strain the cooked raspberry and habanero mixture through a fine-mesh sieve or a cheesecloth into a clean bowl to remove solids, pressing gently to extract as much liquid as possible.
Return the strained liquid to the saucepan. Add the apple cider vinegar, granulated sugar, and a pinch of salt. Stir well to dissolve the sugar completely, then bring the mixture to a rolling boil over medium-high heat.
Reduce the heat to medium-low and simmer the mixture for 5 minutes, stirring frequently to avoid sticking.
Stir in the liquid pectin and increase the heat back to medium-high. Bring the jelly mixture to a full boil while stirring constantly, then boil hard for exactly 1 minute.
Remove the pan from heat and skim off any foam forming on the surface of the jelly using a spoon for a clearer finish.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4-inch of headspace. Wipe the rims of the jars with a clean damp cloth and seal with sterilized lids and bands.
Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing and shelf stability. Adjust processing time for your altitude, if necessary.
Transfer the jars to a clean towel or cooling rack and allow them to cool completely at room temperature. Check the seals after cooling—any unsealed jars should be refrigerated and used within 2 weeks.
Store properly sealed jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator and consume within 2–3 weeks.
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 288.1 g | 105% | |
| Dietary Fiber | 11.3 g | 41% | |
| Total Sugars | 274.3 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
