Category: Canning, etc. -

Raspberry Jalapeno Jelly     

Ingredients:
10 cups raspberries (fresh or frozen)
5 jalapenos, seeded and finely chopped
5 1/2 cups sugar
1 pkg. pectin

Preparation:
Juice raspberries using steam juicer or foley mill to produce 4 cups juice. If necessary, add up to 1/2 cup water to get exact measure.

Measure sugar into separate bowl.

Combine juice, peppers, and pectin in large stock pot. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Add sugar to fruit mixture in pot. Return to full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat.

Ladle into prepared jars leaving 1/4 inch headspace. Process in water bath canner 5 minutes at sea level. Add 5 minutes for 1,001-3,000 feet elevation, 10 minutes for 3,001-6,000 feet elevation.

Date added: 2023-08-31
Number of visits: 1203