Raspberry Pepper Jelly
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This Raspberry Pepper Jelly happened by accident but has turned out to be very versatile and popular. We have used it in several of our recipes before. This pepper jelly recipe makes a fairly spicy jelly. If you don’t like it spicy just dial back on the jalapeño a bit and add more bell peppers. If you have access to different types of peppers feel free to use them, just make sure they are on or close to the same level of heat. Enjoy on sandwiches, Boudin King Cake, or however else you use pepper jelly! We used these 8 oz mason jars.
Ingredients
(This recipe makes about three half-pint jars.)
- 12 ounces of raspberries (fresh or frozen)
- 1/2 cup red or orange bell peppers diced
- 1/4 cup shishito peppers diced
- 1/4 cup jalapeño peppers diced
- 2 cups apple cider vinegar
- 2 tablespoons powdered pectin
- 4 cups sugar
Instructions
Add peppers, raspberries and vinegar to a pot. Bring to a boil on medium high heat then reduce to a simmer.
Simmer until peppers are tender and raspberries are falling apart.
Stir in pectin and bring to a boil that cannot be stirred down. Boil for two minutes, constantly stirring.
Gently add sugar, stirring constantly until all sugar is incorporated.
Return to a hard boil that can’t be stirred down. Boil for another two minutes. Remove from heat.
Add to sterilized jars and either process in canner or let cool then refrigerate.
