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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 10 servings |
||
| Calories 294 | ||
| Calories from Fat 1 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 18mg | 0% | |
| Potassium 79mg | 2% | |
| Total Carbohydrate 75.4g | 25% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 66.0g | ||
| Protein 0.4g | 0% | |
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Raspberry Jalapeno Jelly
By: Gay Gilmore
Jan 8, 2001
You would be surprised at how good this tastes and how versatile it is.
SERVES 10 , 2 cups
Ingredients
- 1 green bell pepper
- 1 cup frozen raspberries or fresh raspberry
- 5 jalapeno peppers
- 3 cups sugar
- 3/4 cup cider vinegar
- 3 ounces pectin
Directions
1
Sterilize jelly jars and lids according to manufacturer's instructions.2
Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.3
Fit the steel knife blade into the bowl.4
Chop green pepper into 1/4-inch pieces.5
Measure 1/2 cup.6
Reserve rest for another purpose.7
Chop jalapenos into 1/4 inch pieces.8
Measure 1/4 cup for jelly.9
Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.10
Bring to a boil.11
Continue to boil 1 minute.12
Remove from heat; let cool 5 minutes.13
Stir in pectin.14
Strain mixture through a fine strainer to remove pieces of peppers.15
Pour strained liquid into sterilized jars.16
Cover tightly and store in a cool place up to 6 months.17
Enjoy!
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- Course > Appetizers > Spreads
- Course > Condiments, etc. > Jellies
- Main Ingredient > Fruit > Berries > Raspberries
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Technique > Canning
- Occasion > Gifts
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Shani_Banani
On Jul 23, 2008
This tastes really really really good! Very easy to follow directions for a canning beginner. This is only my 2nd time making jelly and I have a good feeling about this batch! I made a different kind of jelly a few months ago that didn't set up. I'm pretty positive this will set up- I bought 6 oz pkgs of liquid pectin by mistake and tried to only use half of the pkg but I think I ended up adding about 4-5 oz. This will just result in a firmer jelly i'd assume. I'll definately be making this again and again!!!
From: frazerjane1
On Aug 26, 2007
Very tasty jelly, I made this yesterday and my brother kept licking the empty pan. Very good.
From: Brother William
On Nov 12, 2001
This recipe works very well as an alternative dip for corn tortilla chips in place of sour cream based or cheese dips. For a quick off the shelf version, melt three tablespoons of raspberry jelly in the microwave for one minute, and add one tablespoon ( more of less depending on taste ) of jalapeno salsa.
From: stargazerlily
On Oct 10, 2002
I love this recipe. I have made it many times. I can it and give it out for gifts at Christmas. I use red jalapeno's and red bell pepper and I don't strain this jelly. It looks great and has a good kick to it.
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