Raspberry Hot Pepper Jelly

Raspberry Hot Pepper Jelly is the perfect balance between sweet and spicy, offering a deliciously unique flavor combination that can elevate a wide range of dishes. Whether you’re spreading it on crackers with cream cheese, using it as a glaze for grilled meats, or stirring it into sauces, this versatile jelly is sure to impress. The tangy sweetness of fresh raspberries blends harmoniously with the fiery heat of hot peppers to create a jelly that adds bold flavor to any meal.

This bright, ruby-red jelly is not only a feast for the taste buds but also visually stunning, making it a great addition to any table. Its bold combination of fruit and heat makes it ideal for entertaining, gifting, or simply spicing up your everyday meals. The balance between the sweet raspberries and the hot peppers is what makes this jelly so special—it provides a slow-burning heat that lingers but doesn’t overpower, leaving you with a sweet finish.

If you’ve never made jelly before, don’t worry. Raspberry Hot Pepper Jelly is surprisingly easy to make, and with a few simple steps, you’ll have a pantry full of delicious, homemade jelly that lasts for months. The jelly is preserved using a canning process, ensuring it’s shelf-stable and perfect for storing or giving as gifts.

Overview of Raspberry Hot Pepper Jelly

This Raspberry Hot Pepper Jelly combines the tartness of raspberries with the heat of peppers like jalapeños, serranos, or even habaneros for those who love a spicier kick. The sweetness from the sugar and raspberries perfectly complements the spicy peppers, creating a well-balanced jelly that can be used as a dip, glaze, or spread.

By using pectin, the jelly sets perfectly, creating a smooth and spreadable texture. The combination of sugar, vinegar, and fruit pectin ensures that the jelly holds its shape, while the vinegar adds a slight tang that enhances both the raspberry and pepper flavors. The heat level can easily be adjusted depending on your preference, allowing you to customize the jelly to suit your taste.

One of the best things about this jelly is its versatility. Serve it over cream cheese with crackers for a simple yet delicious appetizer, or brush it over grilled chicken or pork as a glaze for a sweet and spicy twist. You can even stir it into a sauce for a flavorful kick. Raspberry Hot Pepper Jelly can be made in large batches and stored for months, making it perfect for meal prepping or gifting during the holidays.

Why You’ll Love This Recipe:

• Balanced Flavor: The perfect combination of sweet raspberries and spicy peppers creates a well-balanced jelly that pairs well with a variety of dishes.
• Versatile: Whether you use it as a dip, glaze, or spread, this jelly adds a unique flavor to any meal.
• Customizable Heat: You can adjust the spice level to your preference by using different types of peppers or varying the quantity.
• Great for Gifting: Homemade Raspberry Hot Pepper Jelly makes a thoughtful and delicious gift for friends and family.
• Beautiful Presentation: The vibrant red color of the jelly adds a visually appealing touch to any dish.
• Long Shelf Life: Once canned, this jelly can be stored for months, allowing you to enjoy it long after it’s made.

History of Hot Pepper Jelly

The origins of pepper jelly can be traced back to Southern cooking, where the combination of sweet and spicy has always been a popular flavor profile. It’s believed that pepper jelly first gained popularity in the southern United States, where it became a beloved condiment at social gatherings and holiday dinners. Traditionally made with bell peppers or jalapeños, this jelly was often served with cream cheese and crackers as a simple yet elegant appetizer.

The idea of blending fruit with hot peppers was a natural progression as people sought to experiment with new flavor combinations. Adding fruit like raspberries, blackberries, or even peaches introduced a layer of complexity to the traditional pepper jelly, making it both sweet and spicy with a tart, fruity twist.

Today, pepper jelly is a versatile and widely loved condiment, and its use has expanded beyond appetizers. It’s now commonly used as a glaze for meats, stirred into sauces, or even added to desserts for an unexpected kick of heat. The combination of raspberries and hot peppers in this recipe provides a perfect balance between sweet and spicy, making it a favorite at gatherings and an excellent addition to any home cook’s pantry.

Preparation Phase & Tools to Use

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Approximately 6 half-pint jars

Essential Tools and Equipment

Here’s what you’ll need to make Raspberry Hot Pepper Jelly:

• Large Pot: For cooking the jelly. Make sure it’s deep enough to handle the boiling jelly without spilling over.
• Canning Jars (half-pint or pint size): These will be used to store the jelly. You can use either size depending on how much you want to portion out.
• Jar Lifter or Tongs: This is essential for safely lifting the jars in and out of the boiling water during the canning process.
• Funnel: To help pour the hot jelly into the jars without making a mess. This will help prevent spills, which can happen easily with such a hot, liquid product.
• Cheesecloth: If you prefer a seedless jelly, a cheesecloth is necessary to strain the raspberries before adding them to the jelly mixture.
• Chopping Board and Knife: For chopping the peppers. You’ll need a sharp knife to finely chop the peppers so they incorporate well into the jelly.
• Measuring Cups and Spoons: Accurate measurements are key when making jelly, so use measuring cups and spoons to ensure you have the right amount of sugar, vinegar, and pectin.
• Candy or Jelly Thermometer: To check the temperature of the jelly. Jelly needs to reach a certain temperature (220°F) to set properly.
• Ladle: For transferring the hot jelly into jars. This tool helps you control the amount of jelly you’re pouring, preventing overflow.

Importance of Each Tool

Large Pot

The large pot is crucial for cooking down the raspberries, peppers, and sugar to form the jelly. A large enough pot ensures that the ingredients can boil without overflowing and that the jelly heats evenly. Since jelly boils at a high temperature, it’s important to have a deep pot to avoid spattering and spills.

Canning Jars

Canning jars are essential for properly storing the jelly. Canning ensures that the jelly is preserved safely and can be stored for long periods. Half-pint or pint-sized jars are ideal for jelly, providing the perfect portion size for spreading on toast, using in recipes, or giving as gifts.

Candy or Jelly Thermometer

A candy or jelly thermometer helps you reach the correct setting point for your jelly. Jelly needs to reach 220°F (104°C) to set properly, and this thermometer will help you monitor the temperature to ensure the jelly turns out with the right consistency.

Funnel

A funnel makes it easier to pour the hot jelly into jars without spilling. Since the jelly is boiling hot when transferred, the funnel ensures accuracy and minimizes the risk of spills or burns.

Preparation Tips for the Best Raspberry Hot Pepper Jelly

Tip 1: Wear Gloves When Handling Hot Peppers

When working with hot peppers such as jalapeños, serranos, or habaneros, it’s important to wear gloves to protect your hands from the capsaicin in the peppers, which can cause skin irritation. The oils from the peppers can also linger on your hands, and if you accidentally touch your face, especially your eyes, it can cause discomfort. Wearing gloves helps prevent this issue.

Tip 2: Choose Fresh, Ripe Raspberries

The quality of the raspberries you use will directly affect the flavor of your jelly. Choose fresh, ripe raspberries for the best taste. If fresh raspberries aren’t available or are out of season, you can use frozen raspberries, but make sure to thaw and drain them before using to avoid excess liquid, which can affect the jelly’s consistency.

Tip 3: Adjust the Heat Level to Your Liking

The heat level of your jelly can easily be adjusted depending on your preference. If you want a milder jelly, use fewer hot peppers or choose a milder variety like Anaheim peppers. For a spicier jelly, you can increase the amount of jalapeños or use habaneros for a fiery kick. Be sure to taste the mixture before adding more peppers to avoid making the jelly too spicy.

Tip 4: Use Pectin for Perfectly Set Jelly

Pectin is a natural thickening agent that helps the jelly set. Although raspberries contain natural pectin, it’s not enough to ensure a proper set, so adding commercial pectin to the recipe will guarantee a thick and spreadable consistency. Make sure to follow the instructions on the pectin packet for best results.

Tip 5: Sterilize Your Jars

Before you begin making your jelly, it’s essential to sterilize your jars to prevent bacteria from growing and ensure that your jelly is safely preserved. To sterilize, boil the jars and lids in hot water for at least 10 minutes. Once sterilized, keep them in hot water until you’re ready to fill them with the jelly. Proper sterilization ensures that the jelly remains shelf-stable and safe to consume for several months.

Ingredients List

Here’s everything you’ll need to make Raspberry Hot Pepper Jelly:

For the Jelly:

• 2 cups raspberries (fresh or frozen, thawed and drained)
• 3-4 hot peppers (such as jalapeños, habaneros, or serranos), seeded and finely chopped
• 6 cups granulated sugar
• 1 cup white vinegar (or apple cider vinegar)
• 1 packet (1.75 oz) powdered fruit pectin
• 1/2 cup water
• Optional Add-ins: A pinch of salt, fresh herbs like thyme or rosemary for extra flavor

Step-by-Step Instructions for Raspberry Hot Pepper Jelly

Step 1: Prepare the Ingredients

1. Chop the peppers: Begin by washing and drying the hot peppers thoroughly. If you’re using jalapeños, habaneros, or serranos, it’s essential to remove the seeds to reduce the intensity of the heat, unless you prefer a spicier jelly. Once the seeds are removed, finely chop the peppers into small pieces. Wearing gloves during this step is highly recommended to prevent irritation from the capsaicin.
2. Mash the raspberries: Place the fresh raspberries in a large bowl and mash them with a fork or potato masher until they form a thick, pulpy consistency. If you prefer a seedless jelly, you can strain the raspberries through a cheesecloth or fine mesh sieve to remove the seeds. This is optional but creates a smoother jelly texture.
3. Measure out the sugar and vinegar: Since this recipe moves quickly, it’s essential to have all ingredients measured and ready to go. Measure out 6 cups of granulated sugar and 1 cup of white vinegar. The vinegar adds acidity, which balances the sweetness and enhances the flavor of the jelly.

Step 2: Cook the Jelly Base

1. In a large pot, combine the mashed raspberries, chopped peppers, white vinegar, and water. Stir the ingredients together over medium-high heat until they come to a boil. Keep stirring the mixture to prevent it from sticking to the bottom of the pot and ensure even heating.
2. Once the mixture is boiling, gradually add the powdered pectin while stirring continuously. This ensures the pectin is evenly distributed and helps the jelly set properly. Continue cooking the mixture for about 1-2 minutes, allowing the pectin to dissolve completely.
3. Tip: The acidity from the vinegar not only adds tanginess but also plays a critical role in activating the pectin, ensuring the jelly sets with the desired consistency.

Step 3: Add Sugar and Boil

1. Once the pectin has dissolved, it’s time to add the sugar. Slowly pour in the 6 cups of sugar while stirring constantly. This may seem like a lot of sugar, but it is crucial for balancing the heat from the peppers and helping the jelly set.
2. Continue stirring the mixture over medium-high heat until it returns to a full rolling boil. A rolling boil is a vigorous boil that cannot be stirred down. Once the mixture reaches this stage, allow it to boil for 1-2 minutes, then remove it from heat.
3. Tip: Use a candy or jelly thermometer to monitor the temperature of the jelly. You want the jelly to reach 220°F (104°C), which is the temperature at which jelly sets. If you don’t have a thermometer, you can use the cold spoon test: dip a spoon in the hot jelly, hold it up, and if the jelly drips off in sheets rather than single droplets, it’s ready.

Step 4: Skim Foam and Fill Jars

1. After the jelly reaches the desired temperature, remove it from the heat. You may notice foam has formed on the surface of the jelly during cooking. This foam is harmless but can affect the appearance of the jelly. Use a spoon or ladle to skim off the foam and discard it.
2. Using a funnel and ladle, carefully transfer the hot jelly into your prepared, sterilized canning jars. Fill each jar, leaving about ¼ inch of headspace at the top. The headspace is essential for proper sealing during the canning process.
3. Tip: Wipe the rims of the jars with a damp cloth to remove any jelly residue. This ensures a clean seal when you apply the lids.

Step 5: Seal the Jars and Process in a Water Bath

1. After filling the jars, place the sterilized lids on top and screw the bands on just until finger-tight. You don’t need to over-tighten the lids, as air needs to escape during the canning process.
2. Carefully place the jars in a large pot or canner filled with boiling water. Make sure the water covers the jars by at least 1-2 inches. Boil the jars in the water bath for 10 minutes (adjusting for altitude if necessary).
3. After the processing time is complete, use a jar lifter or tongs to remove the jars from the boiling water and place them on a towel or heat-safe surface to cool. As the jars cool, you’ll hear the lids pop, indicating that they’ve sealed correctly.
4. Tip: Allow the jars to sit undisturbed for 24 hours. Afterward, check the seals by pressing the center of the lid. If it doesn’t flex or pop back, the jar is sealed correctly. If it does, you’ll need to reprocess or refrigerate that jar and use it first.

Step 6: Label and Store the Jelly

1. Once the jars have cooled and the lids are sealed, it’s time to label your jars with the date and contents. This is especially important if you plan to store the jelly for an extended period or give it as a gift.
2. Store the sealed jars in a cool, dark place like a pantry or cupboard. Properly sealed jelly can last for up to 12 months. Once opened, refrigerate and use within a few weeks.

Variations on Raspberry Hot Pepper Jelly

One of the best things about Raspberry Hot Pepper Jelly is how versatile it is. Below are some variations to help you customize your jelly based on your flavor preferences or the ingredients you have on hand:

1. Mixed Berry Hot Pepper Jelly

• If you enjoy the fruity sweetness of raspberries, consider adding other berries like blackberries, blueberries, or strawberries to the recipe. You can replace up to 50% of the raspberries with other berries, which adds complexity and variety to the flavor.

2. Mango Raspberry Hot Pepper Jelly

• For a tropical twist, add 1 cup of chopped mango to the raspberries. Mango pairs beautifully with the heat from the peppers and the sweetness of the jelly, creating a bold and refreshing flavor that’s perfect for summer.

3. Citrus Raspberry Pepper Jelly

• Add a splash of fresh orange juice or lemon zest to the jelly mixture for a citrusy kick. This variation enhances the tartness of the raspberries and adds brightness to the flavor profile.

4. Herb-Infused Pepper Jelly

• To add a savory note, stir in fresh herbs like rosemary, thyme, or basil. Herbs provide an earthy contrast to the sweetness of the raspberries and heat from the peppers, making the jelly even more versatile as a marinade or glaze for meats.

5. Extra Spicy Habanero Jelly

• If you love the fiery heat of habaneros, you can make this jelly extra spicy by using more habaneros or replacing all of the milder peppers with them. For an intense kick, leave some of the seeds in the peppers during chopping.

Nutritional Information & Health Benefits

Although Raspberry Hot Pepper Jelly is an indulgent treat, it offers some nutritional benefits thanks to the raspberries and peppers. Below is a general breakdown of the nutritional content per tablespoon of jelly:

Nutritional Breakdown (Per Tablespoon, Approximate):

• Calories: ~50 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Carbohydrates: 13g
• Sugars: 12g
• Protein: 0g

Health Benefits of Raspberries

Raspberries are not only delicious but also packed with nutrients. They are an excellent source of vitamin C, which supports the immune system and helps the body absorb iron. Raspberries are also rich in antioxidants and fiber, which promote heart health and aid in digestion. Additionally, raspberries contain compounds that may have anti-inflammatory properties.

Benefits of Hot Peppers

Hot peppers like jalapeños and habaneros are known for their high content of capsaicin, the compound responsible for their heat. Capsaicin has been studied for its potential to boost metabolism, reduce appetite, and provide pain relief. Peppers are also rich in vitamins A and C, which are essential for immune health, as well as antioxidants that protect the body from free radical damage.

Common Mistakes to Avoid & How to Perfect the Recipe

While Raspberry Hot Pepper Jelly is relatively simple to make, there are a few common mistakes that can impact the final result. Here are some tips to help you avoid these pitfalls and ensure your jelly turns out perfectly:

1. Not Using Enough Pectin

• If you don’t use enough pectin, the jelly may not set properly and could end up too runny. Make sure to follow the recipe’s pectin measurements exactly, and be sure to add it while the mixture is boiling to activate its thickening properties.

2. Under or Over-Cooking the Jelly

• Under-cooking the jelly will prevent it from setting, while over-cooking can cause it to become too thick or even scorch. Use a candy thermometer to monitor the temperature and remove the jelly from the heat as soon as it reaches 220°F (104°C).

3. Not Sterilizing Jars Properly

• Improperly sterilized jars can lead to bacterial growth, which can spoil your jelly and make it unsafe to eat. Always sterilize your jars by boiling them in water for at least 10 minutes before filling them.

4. Forgetting to Skim Foam

• The foam that forms on the surface during boiling is harmless but can make the jelly cloudy or affect its texture. Be sure to skim off the foam before filling the jars for a smooth, clear jelly.

5. Not Adjusting the Heat Level

• It’s important to taste the mixture before adding too many peppers, especially if you’re sensitive to heat. If the jelly is too spicy, it may overpower the flavor of the raspberries. Adjust the number of peppers according to your taste, and remember that leaving seeds in the peppers increases the heat level.

Tips, Storing, Reheating, and FAQs

Tips for Perfect Raspberry Hot Pepper Jelly

1. Use the Cold Plate Test

• If you don’t have a jelly thermometer, you can use the cold plate test to check if your jelly is ready. Place a small plate in the freezer before you start cooking the jelly. Once you think the jelly has reached the proper consistency, spoon a little onto the cold plate. Wait for about 30 seconds, then gently push the jelly with your finger. If it wrinkles and holds its shape, it’s ready. If not, cook it for a couple more minutes and test again.

2. Stir Constantly After Adding Sugar

• Once you add the sugar to the mixture, stir it constantly to prevent it from sticking to the bottom of the pot and burning. A burnt sugar flavor can overwhelm the delicate balance of sweet and spicy, ruining the jelly.

3. Customize Your Peppers

• For a personalized touch, experiment with different types of peppers. Jalapeños add moderate heat, habaneros bring intense spiciness, while poblanos or bell peppers give a mild flavor. Adjust the pepper-to-raspberry ratio to find your ideal balance.

4. Maintain Proper Headspace

• When filling your jars, make sure to leave about ¼ inch of headspace at the top. This small gap allows for the proper sealing of the jars during the canning process. Without enough headspace, the jars may not seal correctly, and too much headspace can prevent the vacuum seal from forming.

5. Test the Seal After Cooling

• Once your jars have cooled, press down on the center of each lid. If the lid pops or moves up and down, the jar didn’t seal properly. In this case, you can either reprocess the jar using the water bath method or store it in the refrigerator and use it within a couple of weeks.
  

  Tips, Storing, Reheating, and FAQs

  Tips for Perfect Raspberry Hot Pepper Jelly

  1. Use the Cold Plate Test

  • If you don’t have a jelly thermometer, you can use the cold plate test to check if your jelly is ready. Place a small plate in the freezer before you start cooking the jelly. Once you think the jelly has reached the proper consistency, spoon a little onto the cold plate. Wait for about 30 seconds, then gently push the jelly with your finger. If it wrinkles and holds its shape, it’s ready. If not, cook it for a couple more minutes and test again.

  2. Stir Constantly After Adding Sugar

  • Once you add the sugar to the mixture, stir it constantly to prevent it from sticking to the bottom of the pot and burning. A burnt sugar flavor can overwhelm the delicate balance of sweet and spicy, ruining the jelly.

  3. Customize Your Peppers

  • For a personalized touch, experiment with different types of peppers. Jalapeños add moderate heat, habaneros bring intense spiciness, while poblanos or bell peppers give a mild flavor. Adjust the pepper-to-raspberry ratio to find your ideal balance.

  4. Maintain Proper Headspace

  • When filling your jars, make sure to leave about ¼ inch of headspace at the top. This small gap allows for the proper sealing of the jars during the canning process. Without enough headspace, the jars may not seal correctly, and too much headspace can prevent the vacuum seal from forming.

  5. Test the Seal After Cooling

  • Once your jars have cooled, press down on the center of each lid. If the lid pops or moves up and down, the jar didn’t seal properly. In this case, you can either reprocess the jar using the water bath method or store it in the refrigerator and use it within a couple of weeks.

Storing Raspberry Hot Pepper Jelly

If stored properly, Raspberry Hot Pepper Jelly can last for months, making it an excellent option for meal prepping or gift-giving.

1. In the Pantry

• If you’ve processed the jelly in a hot water bath and ensured a proper seal, the jars can be stored in a cool, dark place like a pantry for up to 12 months. Be sure to label your jars with the date so you know when they were made.

2. In the Refrigerator

• Once opened, store the jelly in the refrigerator. It will keep for about 3-4 weeks. Be sure to always use clean utensils when scooping out the jelly to avoid contamination, which can shorten its shelf life.

3. In the Freezer

• If you don’t want to process the jelly using the canning method, you can freeze it. Pour the jelly into freezer-safe containers, leaving some space at the top to allow for expansion as it freezes. The jelly can be frozen for up to 6 months. Thaw it in the refrigerator before using.

Reheating and Softening Raspberry Hot Pepper Jelly

Raspberry Hot Pepper Jelly doesn’t usually need reheating because it’s served at room temperature or chilled. However, if your jelly turns out firmer than expected or you need to soften it for a glaze, here’s how to handle it:

1. Softening for Glazes

• If you’re using the jelly as a glaze, place a few tablespoons of the jelly in a small saucepan over low heat. Stir constantly until the jelly liquefies and becomes pourable. Be careful not to overheat it, as you don’t want it to burn.

2. Microwave Softening

• For quicker softening, place a spoonful of jelly in a microwave-safe bowl and heat it for 10-15 seconds. Stir it well, and if it’s still too thick, heat in additional 5-second intervals until it reaches the desired consistency.

3. Fixing Overly Thick Jelly

• If your jelly sets too firm, you can reheat it with a little water or fruit juice to soften it. Add 1 tablespoon of water for every cup of jelly, heat on low, and stir until it reaches the right consistency. Re-jar and store in the fridge or reprocess if necessary.

Frequently Asked Questions (FAQs)

1. Can I make this jelly without pectin?

• Yes, you can make Raspberry Hot Pepper Jelly without commercial pectin, but it may not set as firmly. Raspberries contain some natural pectin, but to help the jelly set, you can boil it for longer or add ingredients like green apples (which are high in pectin) to increase the natural pectin content.

2. What type of vinegar should I use?

• White vinegar or apple cider vinegar works best for this recipe. Both add the necessary acidity to balance the sweetness and help preserve the jelly. If you want a slightly more complex flavor, opt for apple cider vinegar, but make sure it’s filtered so it doesn’t affect the clarity of the jelly.

3. Can I use frozen raspberries?

• Absolutely! If raspberries are out of season or more expensive, frozen raspberries are a great substitute. Just make sure to thaw and drain them before using to avoid adding excess water to the jelly.

4. How can I make the jelly less spicy?

• To make a milder version, reduce the number of hot peppers or replace them with mild peppers like poblanos or Anaheims. You can also remove the seeds and membranes from the peppers, as this is where much of the heat is concentrated.

5. How can I make the jelly spicier?

• For those who love a lot of heat, increase the number of hot peppers or switch to spicier varieties like habaneros or ghost peppers. Keep in mind that the seeds and membranes contain most of the heat, so leaving some of them in will increase the spice level.

6. What can I do if my jelly doesn’t set?

• If your jelly doesn’t set after 24 hours, don’t worry—it can sometimes take up to 48 hours to reach its full consistency. If it’s still too runny after that, you can reheat it, add more pectin, and reprocess it in jars. Be sure to boil it for at least 1-2 minutes after adding the pectin to ensure it activates properly.

7. Can I use this jelly as a marinade or glaze?

• Yes! Raspberry Hot Pepper Jelly makes an excellent glaze for grilled meats like chicken, pork, or fish. Brush it on during the last few minutes of grilling or baking for a sweet and spicy glaze that caramelizes beautifully.

8. How long does it take for the jelly to set?

• The jelly will begin to set as it cools, but it’s best to let the jars sit undisturbed for at least 12-24 hours. You’ll know the jelly is properly set when it doesn’t move or shift when the jar is tilted.

Conclusion

Raspberry Hot Pepper Jelly is a delightful combination of sweet and spicy, perfect for adding a burst of flavor to any dish. Whether you’re using it as a spread, dip, or glaze, this jelly delivers a punch of flavor that is as versatile as it is delicious. The tartness of the raspberries paired with the heat of the peppers creates a unique contrast that enhances both savory and sweet dishes.

This recipe allows for customization, so you can easily adjust the spice level to suit your preferences by swapping out different types of peppers or changing the quantity. Whether you like it mild or fiery, the balance of flavors in Raspberry Hot Pepper Jelly is sure to elevate your cooking.

Perfect for holiday gatherings, cheese boards, or even as a gift, this jelly adds a pop of color and flavor to any occasion. Making Raspberry Hot Pepper Jelly at home is both rewarding and practical, as the recipe yields several jars that can be stored for months, ready to be enjoyed whenever you need a flavorful condiment.

By following the step-by-step guide and tips provided in this recipe, you’ll be able to make a delicious, perfectly set jelly every time. With its bright, beautiful color and bold flavors, Raspberry Hot Pepper Jelly is a must-try for any kitchen.

Flavorfulside

Print