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.