Raspberry Jalapeno Jelly

Ann McCue


I checked on the JAP site and didn't see this recipe so thought I'd post it. there are a few pepper jellies on here but did not see a raspberry jalepeno one. I just got done making 117 jars of this jelly with berries from my berry patch. It is a hot item around here, people ask me for it all the time. It's a great "Grab and Go" for a last minute party for an appetizer. Or a great gift. Its great served with cream cheese and crackers. (I like "flips" myself). hope you like this as much as I do.

★★★★★ 15 votes
makes 9 jelly jars. DO NOT DOUBLE RECIPE
30 Min
15 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


3 or 4
jalepeno peppers (leave seeds in and dice small)
1 medium
red bell pepper (diced small)
1 medium
green bell pepper (diced small)
6 c
1 1/2 c
apple cider vinegar
1 tsp
red pepper flakes
pouches liquid pectin (certo)
1 1/2 c


1In 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.
2Remove from heat and fill hot jars 1/4 inch from top. put on hot lid
Hot water bath for 10 minutes.

About Raspberry Jalapeno Jelly

Main Ingredient: Vegetable
Regional Style: American
Collection: Picnic Picks!
Hashtag: #raspberries