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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

Recipe #8542 | 50 min | 45 min prep | add private note
Gay Gilmore

By: Gay Gilmore
Jan 8, 2001

You would be surprised at how good this tastes and how versatile it is.

SERVES 10 , 2 cups (change servings and units)

Ingredients

Directions

  1. 1
    Sterilize jelly jars and lids according to manufacturer's instructions.
  2. 2
    Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
  3. 3
    Fit the steel knife blade into the bowl.
  4. 4
    Chop green pepper into 1/4-inch pieces.
  5. 5
    Measure 1/2 cup.
  6. 6
    Reserve rest for another purpose.
  7. 7
    Chop jalapenos into 1/4 inch pieces.
  8. 8
    Measure 1/4 cup for jelly.
  9. 9
    Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
  10. 10
    Bring to a boil.
  11. 11
    Continue to boil 1 minute.
  12. 12
    Remove from heat; let cool 5 minutes.
  13. 13
    Stir in pectin.
  14. 14
    Strain mixture through a fine strainer to remove pieces of peppers.
  15. 15
    Pour strained liquid into sterilized jars.
  16. 16
    Cover tightly and store in a cool place up to 6 months.
  17. 17
    Enjoy!

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Featured Reviews for This Recipe

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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!!!

0 people found this review helpful

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  • From: frazerjane1

    On Aug 26, 2007

    Very tasty jelly, I made this yesterday and my brother kept licking the empty pan. Very good.

    1 person found this review helpful

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    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.

    10 people found this review helpful

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  • 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.

    9 people found this review helpful

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  • Read all 12 reviews

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