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Raspberry-Habanero Jelly


  • 3 habanero peppers
  • 2 sweet red peppers
  • 1 sweet green pepper
  • 6 ounces fresh red raspberries
  • 2 1/4 cups water
  • 1 cup vinegar
  • 1 package Sure Jel Pectin
  • 4 cups granulated sugar


  1. Chop up the peppers in a processor until they are chopped up fine. Put all but 1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil, cover and reduce heat to simmer and cook 15 minutes.
  2. Press through a sieve or jelly bag. You should have 2 cups prepared juice. Return the juice to a cleaned pot. Add vinegar and reserved chopped peppers. Let cool 15 minutes.
  3. Add pectin. Bring to a boil. Add sugar. Bring back to boil and boil hard for 2 minutes. Remove from heat, skim foam. Ladle into hot 1/2 pint jars leaving 1/8-inch headspace. Seal.
  4. Process in a boiling water bath for 5 minutes*.

*recommended by the USDA

Posted by ginnyo at Recipe Goldmine 10/5/2001 12:47 pm.

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