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Raspberry Habanero Pepper Jelly

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“I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.”
READY IN:
1hr
YIELD:
10 4 oz. jars
UNITS:
Metric

Ingredients Nutrition

  • 3-5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)
  • 2 sweet red peppers
  • 1 sweet green pepper
  • 340.19 g frozen raspberries, defrosted and put through a food mill with fine disc
  • 532.32 ml water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
  • 236.59 ml vinegar
  • 49.61 g sure-jel dry pectin (powder, not liquid)
  • 946.36 ml sugar

Directions

  1. Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
  2. Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
  3. Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
  4. Ladle into hot ½ pint jars leaving 1/8” headspace.
  5. Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
  6. Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
  7. I usually get anywhere from 10-12 of the 4 oz. jars.

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