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Jalapeno Raspberry Pepper Jelly


  • 2 cups bell peppers (red, green, or both)
  • 1 cup raspberries
  • 1 or 2 fresh jalapeno peppers
  • 6 cups granulated sugar
  • 1 1/2 cups vinegar (5%)
  • 2 or 3 pouches liquid pectin
  • Few drops red or green food coloring (optional)


  1. Grind or chop the bell peppers and jalapenos. When handling the jalapenos, USE GLOVES to avoid burns. (I use a food processor.)
  2. Combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly. Remove from heat and let stand 15 minutes.
  3. Bring to a boil again for 2 minutes.
  4. Add pectin and bring to a rolling boil. Remove from heat and stir for 5 minutes.
  5. Add coloring, if desired. Pour into hot jelly jars and seal with lids.
  6. Store in a cool dark place.

Servings: 4

Jelly may take up to 3 to 4 weeks to set.

Posted by dizzybreez at

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