Raspberry Jalapeno Jelly

From: the Cook, the Baker and the Kid

On Sep 3, 2009

This recipe turns out a phenomenal color and would make a great gift. It is great on toast with butter and bagels with cream cheese, basically any fat helps to cut the spice a little. Our first batch turned out a little thin. Also, if you are planning on water bathing these jars for storage make these adjustments: cool, strain (BTW – we left seeds in the jalapenos), add liquid pectin, bring to a boil for 1 minute, then put in jars and process accordingly. Once it has been put through the water bath it has a great set. It might seem a little firm, but once you taste it you won’t care!

From: Houseblend

On Aug 18, 2009

Okay- DH got hooked on this pineapple pepper jelly that was gifted to us recently and absolutely insisted that I make some for him. Couldn't find that recipe, but thought it would work out to just sub fruits, so I followed the recipe completely except I subbed in 1 cup well drained crushed pineapple. The only problem I had was that it didn't jell up very well (enough, but still pretty liquidy). Still tasty as heck! Thanks for posting this gem!

From: Bill Hilbrich

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.