A sweet raspberry jam is livened up with spicy jalapeno peppers.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sterilize jars and lids by immersing in boiling water for at least 5 minutes.

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  • In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.

  • Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

Nutrition Facts

76.5 calories; 0.1 g protein; 19.5 g carbohydrates; 0 mg cholesterol; 0.5 mg sodium. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2008
I made this recipe but i did some research on what to do to make it set better. First of all don't use liquid pectin that is one of the problems with the recipe and it not setting. Second off don't use ball pectin use sure-jell pectin. I tried both this year to see which one worked best and the sure-jell cost 50 cents more but it's worth it. It started to jell before i could get it strained and into the jars. Which is a good thing The ball pectin did not set fully yet it's only been 4 days but the sure-jell set in 20 minutes. USE SURE-JELL not Ball Pectin!!! Read More
(305)

Most helpful critical review

Rating: 2 stars
09/18/2006
The first time I tried this recipe I had medium success with the solidification process. The second time no solidfication. What a disappointment. After researching other jellies I retooled the recipe and man does this work well. 2 red peppers ciced 14-20 jalapenos diced 1 1/2 cups apple cider vinegar 2 cups frozen raspberries 7 cups sugar 2 6 oz. liquid pectin envelopes Combine peppers raspberries sugar and vinegar in pot and bring to a boil stirring occassionally. Simmer for 10 minutes. Add pectin and simmer for one more minute. Remove from heat and sit for 10 minutes. Ladle into the 8 oz bell jars (sterilized) and process for 10 minutes to seal. This tastes sooo good and does jelly fine. Don't strain the fun stuff out either. Read More
(180)
76 Ratings
  • 5 star values: 52
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
12/23/2008
I made this recipe but i did some research on what to do to make it set better. First of all don't use liquid pectin that is one of the problems with the recipe and it not setting. Second off don't use ball pectin use sure-jell pectin. I tried both this year to see which one worked best and the sure-jell cost 50 cents more but it's worth it. It started to jell before i could get it strained and into the jars. Which is a good thing The ball pectin did not set fully yet it's only been 4 days but the sure-jell set in 20 minutes. USE SURE-JELL not Ball Pectin!!! Read More
(305)
Rating: 5 stars
12/23/2008
I made this recipe but i did some research on what to do to make it set better. First of all don't use liquid pectin that is one of the problems with the recipe and it not setting. Second off don't use ball pectin use sure-jell pectin. I tried both this year to see which one worked best and the sure-jell cost 50 cents more but it's worth it. It started to jell before i could get it strained and into the jars. Which is a good thing The ball pectin did not set fully yet it's only been 4 days but the sure-jell set in 20 minutes. USE SURE-JELL not Ball Pectin!!! Read More
(305)
Rating: 2 stars
09/18/2006
The first time I tried this recipe I had medium success with the solidification process. The second time no solidfication. What a disappointment. After researching other jellies I retooled the recipe and man does this work well. 2 red peppers ciced 14-20 jalapenos diced 1 1/2 cups apple cider vinegar 2 cups frozen raspberries 7 cups sugar 2 6 oz. liquid pectin envelopes Combine peppers raspberries sugar and vinegar in pot and bring to a boil stirring occassionally. Simmer for 10 minutes. Add pectin and simmer for one more minute. Remove from heat and sit for 10 minutes. Ladle into the 8 oz bell jars (sterilized) and process for 10 minutes to seal. This tastes sooo good and does jelly fine. Don't strain the fun stuff out either. Read More
(180)
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Rating: 5 stars
09/24/2008
I made this recipe twice followed exact directions and it doesn't set. Read More
(77)
Rating: 5 stars
07/31/2006
5 stars is not enough! We just love this. I have several friends that wait for me to make my Jalapeno Jelly and this is such a perfect twist on that! Great gift material. We live in a residential area and grew a most beautiful black raspberry plant that is an awesome producer. I'm so delighted to find a recipe that combines our love of our raspberries with our Jalapeno peppers!! Ours turned out a grape red sweet and spicy...I did double the Jalapeno.;) Read More
(48)
Rating: 5 stars
09/10/2009
This is the first jelly I've ever made. It came out perfect. I used about fifteen jalapenos, 1 green pepper, two cups of frozen raspberries, a whole box of Surejell, and approximtely five cups of sugar. Wow, is it wonderful. Perfect jelly consistency, wonderfully sweet/hot flavor. Just awesome. Read More
(43)
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Rating: 5 stars
01/17/2004
Great Jelly recipe! I love it! I made this in December and put the jars in baskets that I made up as gifts. The people who got them also loved the jelly and wanted the recipe! I did find that the jelly went a little farther than the recipe indicated... I filled three 8 oz. jars instead of just two! Read More
(33)
Rating: 4 stars
07/02/2006
Like other users this did not gel the first time. The second time I used a candy thermometer and cooked until the temperature of the mixture reached 220 degrees. I pulled it off the heat waited a few minutes and then added the pectin and some lemon juice. -- also note: my other Jalapeno recipes call for liquid pectin. This resulted in a firmer set but it is still not the same solid set as say crabapple jelly Read More
(29)
Rating: 3 stars
10/20/2005
I approached this recipe by changing a few ingredients; swapped olalaberries for the raspberries red bell pepper for the green and used serrano chiles instead of jalapeno. I didn't change any proportions and otherwise followed the recipe to a "t". Turned out tasty and very pretty (the red bell peppers really helped keep the color nice and ruby) however I too had problems with the set and felt the vinegar was a little too prominent. My question here is what the heck was I supposed to do with the mint!? Although it appears in the list of ingredients the directions don't indicate what to do with it once you've got it. (I dropped a small sprig into each finished jar just for laughs but don't think that was the intent) Anyone? Read More
(21)
Rating: 5 stars
01/03/2011
If you are having trouble getting it to set is it possible you are using the boiling canning method? That was my problem. Then my friends mom told me to fill the hot jars with the hot jelly turn the cans upside down. The heat will seal the jars. It has set perfectly every time since I started sealing my jars this way. Read More
(19)