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Raspberry Jalapeno Jelly

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  • 1 cup fresh or frozen raspberries
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped jalapeno pepper
  • 3 cups granulated sugar
  • 3/4 cup apple cider vinegar
  • 1/3 (6 fluid ounce) container liquid pectin
  • 1 sprig fresh mint


  1. Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
  2. 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.
  3. Remove from heat and let stand for 5 minutes.
  4. Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers.
  5. Pour the strained liquid into sterilized jars, and seal.
  6. Store in a cool dark place. Refrigerate after opening.