Jalapeno Raspberry Jelly Food

RASPBERRY HOT PEPPER JELLY

Steps:

• Remove seeds from peppers and dice
• In a medium saucepan, Bring all ingredients except for the pectin to a rolling boil (being careful not to boil over)
• Let boil 1 minute longer and remove from heat.
• Let cool for 5 mins and then slowly stir in the pectin.
• Pour into jelly jars or containers of choice.
• Can, refrigerate, or freeze.

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jelly jars and lids according to manufacturer's instructions.
• Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
• Fit the steel knife blade into the bowl.
• Chop green pepper into 1/4-inch pieces.
• Measure 1/2 cup.
• Reserve rest for another purpose.
• Chop jalapenos into 1/4 inch pieces.
• Measure 1/4 cup for jelly.
• Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
• Bring to a boil.
• Continue to boil 1 minute.
• Remove from heat; let cool 5 minutes.
• Stir in pectin.
• Strain mixture through a fine strainer to remove pieces of peppers.
• Pour strained liquid into sterilized jars.
• Cover tightly and store in a cool place up to 6 months.
• Enjoy!

JALAPENO JELLY

Steps:

• After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
• Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
• Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
• Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
• Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

JALAPENO RASPBERRY JELLY

Steps:

• 1. Puree peppers with some of the apple cider vinegar. I keep the seeds in the peppers. You can seed for less heat. Add to a 4 c. measuring cup with remaining cider vinegar. Crush berries and add to 4 c. measuring cup to equal 4 cups. ** you can tweek this to taste. My children do not like it very warm, so I'll cut back on the peppers, and add more berries. Just have four cups of produce/vinegar to add to pot with sugar.
• 2. Add sugar to 8 quart pot. Add jalapenos, berries & vinegar to sugar. Cook to full, hard boil where you can't stir it down. Boil for ten minutes.
• 3. Add one packet of fruit pectin to hot jam. Stir and boil for one more minute. Remove from heat. Most jalapeno recipes suggest 2 packets. I have made it both ways, and have no problem making it with one packet. I can make more batches using just one.
• 4. Fill clean jars and seal with warm canning lids and rings as you normally would when making jam. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes.

RASPBERRY-JALAPEU00F1O JAM

Steps:

• 1 Clean and sterilize half-pint jars, lids and rings. Keep warm.
• 2 Mince peppers. (For hotter jam, do not devein.)
• 3 Combine the peppers, sugar, raspberries and lemon juice in a large stainless steel saucepan. Mash with a potato mashers over medium high heat, stirring often. Bring to a rolling boil; boil for 1 minute.
• 4 Reduce heat; stir in pectin. Simmer for 10 minutes; stirring frequently (mixture will thicken slightly). Quickly skim off any foam.
• 5 Quickly pour jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.

RASPBERRY JALAPENO JAM

Steps:

• Prepare a small canning pot and two half pint jars. Place lids in a small saucepan of water and bring to a bare simmer.
• In a medium bowl, combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit up a bit as you go.
• Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the fruit and sugar mixture into a wide, 4-quart saucepan. Add the jalapeno.
• Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the chili.
• Once the jam has thickened to a spreadable consistency and passes the plate test, add the lemon juice.
• Remove pan from the heat and fish out the wilted jalapeno. Funnel the finished jam into jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
• When jars are cool, remove rings and test seals. Any unsealed jars should be stored in the refrigerator.
• Serve this jam with fresh goat cheese or alongside cold meats.

RASPBERRY JALAPEñO JAM

Steps:

• Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
• Measure out sugar. Set aside.
• Place the raspberries in a large, non reactive kettle. Crush them. Stir in jalapeños. Add ¼ teaspoon of butter, if desired, to reduce foaming.
• Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently.
• Once a rolling boil is reached, slowly stir in sugar.
• Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
• Ladle jelly into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes.
• Once the jelly is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

RASPBERRY JALAPENO JELLY

Steps:

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

RASPBERRY JALAPENO JAM

Steps:

• Prepare jars, lids, and canner.
• Wash raspberries making sure to remove stems and leaves. Prepare jalapeno peppers by washing and removing the seeds. Chop peppers into desired bites, I prefer very small pieces which have been finely chopped.
• In a heavy bottom saucepan (enamel Dutch oven) add raspberries, jalapeno peppers, and sugar.
• Bring the mixture to a full boil (roughly 5-10 mins), stirring continually to prevent the berries from scorching.
• Skim any excessive foam that forms. Don't kill yourself over this step! Simply remove as much of the foam as possible.
• Once the sugar has fully dissolved, allow the jam to cook an additional 5 minutes, stirring often.
• Ladle jam into clean, warm 1/2 pint mason jars leaving 1/4-inch headspace.
• Wipe rims with a clean damp cloth. Add warm rings and lids to jar - finger tight.
• Process the jars in a steam canner or boiling water bath canner. The processing time is based on the altitude in which you reside, see chart in the article.

RASPBERRY JALAPENO JELLY

Steps:

• 1. In a large pan bring sugar and vinegar to a boil. Stir in diced peppers and red pepper flakes. Boil and stir for 5 minutes. Remove from heat. Stir in pectin and raspberries. place back on heat and bring back to a rolling boil. Boil and stir for 5 minutes.
• 2. Remove from heat and fill hot jars 1/4 inch from top. put on hot lid Hot water bath for 10 minutes.

RASPBERRY JALAPENO JELLY

Steps:

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