Raspberry Jalapeno Jelly
Sweet, spicy, and utterly irresistible, this Raspberry Jalapeño Jelly perfectly balances the vibrant tartness of fresh raspberries with the bold kick of jalapeño peppers. With just the right hint of heat, this versatile jelly makes a show-stopping addition to everything from cheese boards to toasted baguettes. Made with natural apple cider vinegar and liquid pectin, it achieves a smooth, glossy texture while maintaining a delightful flavor complexity. Whether slathered on biscuits, paired with cream cheese, or used as a glaze for meats, this homemade jelly is a must-try for lovers of sweet-and-savory recipes. Ready in just an hour and yielding up to 32 servings, it's also the perfect choice for gifting during the holidays or impressing guests at your next gathering.
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Recipe Information
Ingredients
- 2 cups Fresh raspberries
- 2 whole Jalapeño peppers
- 4.5 cups Granulated sugar
- 0.75 cups Apple cider vinegar
- 1 pouch (3 ounces) Liquid pectin
- 0.5 cups Water
- 0.5 teaspoons Butter
Instructions
Wash the raspberries and jalapeño peppers thoroughly under cool water. Remove the stems from the jalapeños and dice them finely, removing seeds for less heat if desired.
In a medium saucepan over medium heat, combine the raspberries, diced jalapeños, and water. Cook and mash the raspberries as they soften, about 5-7 minutes, until the mixture turns into a thick pulp.
Strain the raspberry-jalapeño mixture through a fine-mesh sieve or cheesecloth to remove seeds, pressing down with a spoon to extract as much liquid as possible. Discard the solids.
Measure the extracted juice to ensure you have about 2 cups. If needed, add a little water to reach the required amount.
In a large saucepan, combine the raspberry-jalapeño juice, apple cider vinegar, and granulated sugar. Stir well to dissolve the sugar, then add the butter to help reduce foam formation during cooking.
Heat the mixture over medium-high heat, stirring constantly, until it reaches a rolling boil that cannot be stirred down.
Quickly stir in the liquid pectin and bring the mixture back to a rolling boil. Boil for exactly 1 minute, stirring constantly, then remove the pan from heat.
Skim off any foam from the surface using a spoon, if necessary. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4-inch headspace at the top.
Wipe the rims of the jars clean, place the lids on, and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Remove the jars and let them cool completely on a towel or cooling rack.
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 934.2 g | 340% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 912.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 572 mg | 12% | |
*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.
