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Recipe: Raspberry Jalapeno Jelly

Preserving - Jams, Jellies
You can substitute your blackberries in this recipe.

RASPBERRY JALAPENO JELLY
Makes 2 cups

1 green bell pepper
5 jalapeno peppers
1 cup frozen raspberries (or fresh raspberries)
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
Sterilize jelly jars and lids according to manufacturer's directions

Remove seeds from green pepper and jalapenos. Be very careful with chiles -- don't touch your eyes.

Fit the steel knife blade into the bowl of a food processor.

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. Process 10 minutes in a boiling water bath. Cover tightly and store in a cool place up to 6 months.

Enjoy!
MsgID: 207972
Shared by: Linda Lou, WA
In reply to: ISO: Blackberry Pepper Jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Blackberry Pepper Jelly
  T. Stinson Albany
2 Recipe: Raspberry Jalapeno Jelly
  Linda Lou, WA
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