RASPBERRY JALAPENO JELLY
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Provided by glimmer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- 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 : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g
RASPBERRY JALAPEñO JAM
A little bit spicy. A little bit sweet. This raspberry jalapeño jam is great way to use your bountiful harvest this summer!
Provided by Jess
Categories Appetizer
Number Of Ingredients 4
Steps:
- Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
- Measure out sugar. Set aside.
- Place the raspberries in a large, non reactive kettle. Crush them. Stir in jalapeños. Add ¼ teaspoon of butter, if desired, to reduce foaming.
- Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently.
- Once a rolling boil is reached, slowly stir in sugar.
- Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
- Ladle jelly into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes.
- Once the jelly is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.
RASPBERRY JALAPENO JELLY
This has some serious heat, but we thoroughly enjoyed every bite. We served it with cream cheese and crackers, but can't wait to try it on grilled chicken!
Provided by Ann McCue
Categories Other Sauces
Time 45m
Number Of Ingredients 8
Steps:
- 1. In a large pan bring sugar and vinegar to a boil. Stir in diced peppers and red pepper flakes. Boil and stir for 5 minutes. Remove from heat. Stir in pectin and raspberries. place back on heat and bring back to a rolling boil. Boil and stir for 5 minutes.
- 2. Remove from heat and fill hot jars 1/4 inch from top. put on hot lid Hot water bath for 10 minutes.
RASPBERRY, JALAPENO AND ZUCCHINI JAM
I work at our Community Garden, and three days a week we harvest and distribute free produce... With all the free produce, I like to freeze and can what I am able to do. I made up this recipe and it is a big hit with family and friends! I like things hot, so I also make it with hotter peppers and use more, but this is my...
Provided by Colleen Sowa
Categories Other Sauces
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Put all but last two ingredients into large stainless steel pot. Cook on medium-high heat for 20 minutes, stirring frequently. It will thicken as liquid evaporates.
- 2. Add the 3 Jell-O packages. Continue cooking and stirring constantly bring to a boil that can't be stirred down for 10 minutes. *** Sometimes I add Black Raspberry Jell-O instead of raspberry, this is to get a darker jam.
- 3. Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
- 4. Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
- 5. Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
- 6. Remove jars from canner to a towel lined surface. Let sit and cool 24 hours before storing. Make sure jars are sealed.
RASPBERRY JALAPENO JAM
This is yummy poured over cream cheese and served with crackers.
Provided by Michelle Trautman
Categories Fruit Sauces
Number Of Ingredients 6
Steps:
- 1. Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occasionally.
- 2. Simmer 10 minutes
- 3. Wisk in pectin, bring to hard boil until thickens slightly (when spoon dipped in and is pulled out jam should drip in sheet rather than drops)
- 4. Remove from heat and sit for 10 minutes
- 5. Ladle into the 8 oz mason type jars (sterilized) and process in boiling water bath for 10 minutes to seal. If you do not like chunks, strain before putting in jars.
JALAPENO RASPBERRY JELLY
I have made jalapeno jelly for years, one year I added raspberries - and will never again make it any other way. It's great on turkey or ham sandwiches. I also melt it slightly and spoon it over cream cheese to serve with crackers.
Provided by Teagen Lefere
Categories Jams & Jellies
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Puree peppers with some of the apple cider vinegar. I keep the seeds in the peppers. You can seed for less heat. Add to a 4 c. measuring cup with remaining cider vinegar. Crush berries and add to 4 c. measuring cup to equal 4 cups. ** you can tweek this to taste. My children do not like it very warm, so I'll cut back on the peppers, and add more berries. Just have four cups of produce/vinegar to add to pot with sugar.
- 2. Add sugar to 8 quart pot. Add jalapenos, berries & vinegar to sugar. Cook to full, hard boil where you can't stir it down. Boil for ten minutes.
- 3. Add one packet of fruit pectin to hot jam. Stir and boil for one more minute. Remove from heat. Most jalapeno recipes suggest 2 packets. I have made it both ways, and have no problem making it with one packet. I can make more batches using just one.
- 4. Fill clean jars and seal with warm canning lids and rings as you normally would when making jam. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes.
RASPBERRY JALAPENO JELLY
Make and share this Raspberry Jalapeno Jelly recipe from Food.com.
Provided by Gay Gilmore
Categories Jellies
Time 50m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Sterilize jelly jars and lids according to manufacturer's instructions.
- Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
- Fit the steel knife blade into the bowl.
- Chop green pepper into 1/4-inch pieces.
- Measure 1/2 cup.
- Reserve rest for another purpose.
- Chop jalapenos into 1/4 inch pieces.
- Measure 1/4 cup for jelly.
- Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
- Bring to a boil.
- Continue to boil 1 minute.
- Remove from heat; let cool 5 minutes.
- Stir in pectin.
- Strain mixture through a fine strainer to remove pieces of peppers.
- Pour strained liquid into sterilized jars.
- Cover tightly and store in a cool place up to 6 months.
- Enjoy!
Nutrition Facts : Calories 294, Fat 0.1, Sodium 19.5, Carbohydrate 75.5, Fiber 2.2, Sugar 66, Protein 0.4
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