Raspberry jalapeno jelly is a seedless, ruby red jelly with a gentle kick. Pour it over a block of cream cheese, set out crackers, and you have one of the easiest party snacks there is. The recipe takes about 45 minutes plus 24 hours of setting, and it makes about 6 half pints, so there are jars to give away.
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More pepper jellies
- Red Pepper Jelly
- Cranberry Raspberry Jalapeno Jelly
- Pineapple Ginger Jalapeno Jam
- Cranberry Jalapeno Pepper Jelly
- All our jams and jellies
What goes into the pot
- 3 cups 100% raspberry juice blend (or strained raspberry puree)
- 1/2 cup apple cider vinegar (5% acidity)
- 1/3 cup very finely chopped jalapenos
- 1 package (1.75 oz) powdered fruit pectin
- 5 cups granulated sugar, measured into a separate bowl
Two things to do before the stove goes on
Strain out the seeds. If you are starting with fresh raspberries, push them through a fine sieve to remove the seeds. That is what gives you a clear jelly.
Measure the sugar first. All 5 cups go in at once as soon as the juice reaches a rolling boil. Have the bowl next to the pot, because scooping cup by cup makes the mixture drop off the boil and throws off the timing.
Chop the jalapenos very finely so they stay suspended in the jelly. Wear gloves if your skin reacts to hot peppers. Get your half pint jars hot and the boiling water canner heating before you start, because the jelly moves fast once the sugar is in.
How to make raspberry jalapeno jelly
- Combine the raspberry juice, vinegar, jalapenos and pectin in a large heavy pot. A big pot matters because the mixture foams and climbs as it boils.
- Bring to a full rolling boil over high heat, stirring constantly. A rolling boil is one you cannot stir down.
- Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim.
- Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
- Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet).
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This cranberry raspberry jalapeno jelly pairs raspberry juice with tart cranberry and finely chopped peppers.
For another pepper preserve, try our jalapeno lime pepper jelly with green bell pepper and fresh lime.
Another one worth making: Spiced Christmas Strawberry Raspberry Jam .
Why the jelly looks loose at first
Fresh out of the canner, the jars will look liquid. Pectin jelly needs time, and this recipe allows 24 hours of setting. Leave the jars alone on the counter for a full day before you tilt them or judge the texture. You will hear the lids pop as they seal.
Keep the amounts as written. The juice, vinegar and sugar all work together for the set, and the 5% acidity vinegar is part of what makes the recipe suitable for water bath canning.
Serving it and keeping it
The classic way to serve it is over a block of cream cheese with crackers. It also works as a glaze on grilled chicken or pork. Sealed jars keep 1 year. Once you open a jar, refrigerate it and use it within 1 month.
If you are making a set of pepper jellies, our cherry jalapeno jelly and pineapple jalapeno jelly are made the same way. The blackberry jalapeno jam is the one to try if you like a chunkier spread, and for a holiday jar with no heat, there is our cranberry pear jam .
Raspberry jalapeno jelly questions
Can I use frozen raspberries?
Yes. Thaw them, then strain them through a fine sieve the same way you would strain fresh ones until you have 3 cups of puree.
Can I cut the sugar?
This recipe is built around the full 5 cups of sugar with regular powdered pectin, and the sugar is part of what makes it set. For a reliable jelly, stick with the amount listed.
How hot is it?
With 1/3 cup of jalapenos across about 6 half pints, it is a sweet jelly with a gentle kick. Jalapenos vary in heat, so each batch will be a little different.
Why didn’t my jelly set?
Give it the full 24 hours first. The most common causes after that are missing the full rolling boil or not boiling hard for exactly 1 minute after the sugar goes in.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Raspberry Jalapeno Jelly
Ingredients
Instructions
Combine the raspberry juice, vinegar, jalapenos and pectin in a large heavy pot.
Bring to a full rolling boil over high heat, stirring constantly.
Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim.
Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 1 month.
Notes
Strain fresh raspberries through a fine sieve to remove the seeds for a clear jelly.
Allow 24 hours for the jelly to set.