RASPBERRY HABANERO PEPPER JELLY
I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.
Provided by Momofthree
Categories Jellies
Time 1h
Yield 10-12 4 oz. jars
Number Of Ingredients 8
Steps:
- Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
- Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
- Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
- Ladle into hot ½ pint jars leaving 1/8" headspace.
- Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
- Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
- I usually get anywhere from 10-12 of the 4 oz. jars.
Nutrition Facts : Calories 380.4, Fat 0.2, Sodium 15.7, Carbohydrate 96.6, Fiber 2.8, Sugar 89.3, Protein 0.8
RASPBERRY HOT PEPPER JELLY
This raspberry hot pepper jelly is one of my favorite jalapeno jelly recipes! It is quick and easy to make and tastes delicious on so many foods.
Provided by Corinne Schmitt
Categories Appetizer
Time 40m
Number Of Ingredients 5
Steps:
- Remove seeds from peppers and dice
- In a medium saucepan, Bring all ingredients except for the pectin to a rolling boil (being careful not to boil over)
- Let boil 1 minute longer and remove from heat.
- Let cool for 5 mins and then slowly stir in the pectin.
- Pour into jelly jars or containers of choice.
- Can, refrigerate, or freeze.
Nutrition Facts : Calories 471 kcal, Carbohydrate 121 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 39 mg, Fiber 3 g, Sugar 102 g, ServingSize 1 serving
RASPBERRY JALAPENO JELLY
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Provided by glimmer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
- Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g
RASPBERRY-PEPPER JELLY
Found this recipe in "Love Your Heart" cookbook put out by the American heart Association. I made it for a "Healthy" carry-in at work and everyone loved it.
Provided by Claudia Dawn
Categories Spreads
Time 5m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- In a small microwaveable bowl, stir together the fruit spread, vinegar, cinnamon, and red pepper flakes.
- Heat in a microwave on 100% for 15 seconds or until melted.
- Stir. Cool completely.
- Put cream cheese on a plate.
- Spoon the raspberry mixture on top.
- Serve with crackers or fruit.
Nutrition Facts : Calories 37, Fat 3.3, SaturatedFat 2.1, Cholesterol 10.8, Sodium 56.6, Carbohydrate 0.5, Protein 1.4
RASPBERRY JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
HOT PEPPER JELLY
We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
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