Raspberry Hot Pepper Jelly Recipe for Spicy Sweet Flavor

Welcome to the vibrant world of homemade preserves with a twist! This Raspberry Hot Pepper Jelly recipe combines the sweet and tangy burst of fresh raspberries with the fiery kick of hot peppers, creating a delightful balance that will awaken your taste buds.

Whether you’re a seasoned jelly maker or a curious foodie looking to experiment, this jelly is perfect for adding a pop of flavor to your appetizers, sandwiches, or even grilled meats.

Making your own jelly is not only satisfying but also allows you to control the ingredients, ensuring a fresh and natural product without any preservatives. The beautiful ruby color of the jelly makes it a stunning addition to any kitchen shelf or gift basket.

Plus, it’s surprisingly easy to make, even if you’ve never canned before. Let’s dive in and learn how to craft this sweet and spicy masterpiece!

Why You’ll Love This Recipe

This Raspberry Hot Pepper Jelly is a versatile condiment that perfectly balances sweetness with heat. The natural tartness of raspberries complements the spicy notes of hot peppers, making it an ideal topping for cream cheese on crackers, a glaze for roasted chicken, or a flavorful spread for sandwiches.

Not only is this jelly delicious, but it’s also a great way to use fresh summer raspberries and hot peppers from your garden or farmers market. The recipe is straightforward and yields a beautifully textured jelly that sets perfectly every time.

Plus, homemade jelly makes a thoughtful and impressive gift for friends and family during the holiday season or any special occasion.

Ingredients

• 4 cups fresh raspberries (you can substitute frozen if fresh are unavailable)
• 2 cups white granulated sugar
• 1/4 cup finely chopped hot peppers (jalapeños or serranos work well)
• 1/4 cup white vinegar (5% acidity)
• 1 (1.75 oz) package fruit pectin (such as Sure-Jell)
• 1/2 teaspoon butter (optional, reduces foaming)
• Pinch of salt

Equipment

• Large heavy-bottomed saucepan
• Measuring cups and spoons
• Fine mesh strainer or jelly bag
• Wooden spoon or heat-resistant spatula
• Glass canning jars with lids and bands (sterilized)
• Jar funnel (optional but helpful)
• Water bath canner or large pot for processing jars
• Kitchen thermometer (optional)

Instructions

1. Prepare your jars: Sterilize your glass jars and lids by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. Keep them warm until ready to fill to prevent cracking.
2. Extract raspberry juice: Place the fresh raspberries in a large saucepan and mash them gently with a potato masher. Heat over medium heat until the berries release their juice, about 5-7 minutes. Avoid boiling. Pour the mixture through a fine mesh strainer or jelly bag to collect the juice, pressing gently to extract as much liquid as possible. You should have about 3 cups of juice.
3. Combine ingredients: Return the raspberry juice to the saucepan. Stir in the white vinegar, finely chopped hot peppers, and a pinch of salt. Add the butter if using—it helps reduce foam during cooking.
4. Add pectin and sugar: Sprinkle the fruit pectin over the juice mixture and stir well to dissolve. Bring the mixture to a full rolling boil over high heat, stirring constantly. Once boiling, add the sugar all at once. Stir continuously and bring back to a full boil.
5. Boil to set: Boil hard for exactly 1 minute while stirring constantly. Remove from heat and skim off any foam with a spoon.
6. Fill jars: Using a jar funnel, ladle the hot jelly into the prepared jars, leaving about 1/4 inch headspace at the top. Wipe rims clean with a damp cloth to ensure a good seal.
7. Seal jars: Place the sterilized lids on the jars and screw on the bands until fingertip tight. Do not over-tighten.
8. Process jars: Place the filled jars in a boiling water bath canner, making sure they are covered by at least 1 inch of water. Process for 5 minutes to ensure proper sealing and preservation.
9. Cool and store: Carefully remove jars and place them on a towel or rack to cool undisturbed for 12-24 hours. Check seals before storing. Properly sealed jars can be stored in a cool, dark place for up to one year.

Tips & Variations

“For a milder jelly, reduce the amount of hot peppers or remove the seeds before chopping. If you like it extra spicy, add a pinch of cayenne pepper or use hotter varieties like habaneros.”

If you want a smoother jelly, you can strain the juice twice to remove more seeds. Alternatively, leave some seeds in for a rustic texture.

Try substituting apple cider vinegar for white vinegar for a slightly fruitier tang. You can also mix in a handful of finely chopped sweet red peppers to add color and mild sweetness.

For a festive touch, add a teaspoon of grated fresh ginger or a splash of lemon juice to brighten the flavor.

Nutrition Facts

Serving Suggestions

This Raspberry Hot Pepper Jelly is incredibly versatile. Here are some ideas to get you started:

• Spread over a block of cream cheese and serve with crackers for a quick and elegant appetizer.
• Use as a glaze for grilled chicken, pork, or shrimp to add a beautiful sweet-spicy flavor.
• Spread on sandwiches or burgers in place of ketchup or mustard for a gourmet twist.
• Drizzle over goat cheese on crostini for party snacks.
• Add a spoonful to salad dressings for a fruity and spicy kick.

Conclusion

Making your own Raspberry Hot Pepper Jelly is a rewarding way to capture the essence of summer’s best flavors with a fiery twist. This recipe is approachable for beginners but flavorful enough to impress seasoned cooks.

The balance of sweet, tart, and spicy notes makes it an excellent addition to your pantry and a versatile ingredient for many dishes.

Beyond the kitchen, homemade jelly like this makes a thoughtful gift that friends and family will appreciate. With simple ingredients and a straightforward process, you can enjoy the satisfaction of homemade preserves any time of year.

Don’t forget to explore other delicious recipes like Classic Strawberry Jam, Spicy Mango Chutney, and Sweet Pepper Relish to expand your culinary repertoire. Happy jamming!

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