Raspberry Habanero Pepper Jelly

5.0(12)

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.

by Momofthree·published 2008-09-19

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Jellies

Servings

(10–12)

Total time

prep 1h

Calories / serving

380 kcal

Ingredients (8)

serves

3 -5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)habanero-pepper
2 sweet red pepperspepper
1 sweet green pepperpepper
12 ounces frozen raspberries, defrosted and put through a food mill with fine discraspberry
2 1/4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)water
1 cup vinegarvinegar
1 3/4 ounces sure-jel dry pectin (powder, not liquid)
4 cups sugarsugar

Instructions (7 steps)

01Chop 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).
02Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.

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Rich recipe — supports nutrition-aware planning.