Jalapeno raspberry pepper jelly
Jalapeno raspberry pepper jelly recipe in the canning category
Recipe ingredients:
- 2 cups bell peppers, red, green, or both
- 1 cup raspberries
- 1 or 2 fresh jalapeno peppers
- 6 cups granulated sugar
- 1 1/2 cups vinegar
- 2 or 3 pouches liquid pectin
- Few drops red or green food coloring, optional
Recipe method:
- Grind or chop the bell peppers and jalapenos.
- When handling the jalapenos, use gloves to avoid burns or use a food processor.
- Combine with sugar and vinegar.
- Bring to a full rolling boil, stirring constantly.
- Remove from heat and let stand 15 minutes.
- Bring to a boil again for 2 minutes.
- Add pectin and bring to a rolling boil.
- Remove from heat and stir for 5 minutes.
- Add coloring, if desired.
- Pour into hot jelly jars and seal with lids.
- Store in a cool dark place.
- Jelly may take up to 3 to 4 weeks to set.
Tags: jalapeno, raspberry, pepper, jelly, recipe, canning, recipes, cooking