Thursday, July 21, 2011

Raspberry Red Pepper Jelly

Raspberries are ripe in the Fraser Valley and yesterday I popped into Neufeld Farms and picked up beautiful berries to make some Raspberry Pepper Jelly which pairs beautifully with cream cheese and crackers for a quick appy or a perfect little hostess gift.  If you don't want to make the jelly now. .simply freeze soft packed berries into a small freezer bag and you will have them measured and ready to use in fall or winter.

  • 3 cups raspberries (use a one cup measuring cup and pack them lightly, don't press them down flat. .they shouldn't squish)
  • 2 large red bell peppers
  • 10 jalapeno peppers
  • 1 1/2 cup apple cider vinegar
  • 8 cups white sugar
  • 2 boxes of 170 ml liquid certo  (this means 4 pouches)  170 ml is about 5.75 ounces for American measuring
  1. Sterilize lids and  jars with boiling water. Amount of jars depends on what size you use. The batch of jelly is about 10 cups.
  2. Put the raspberries in a large cooking pot.
  3. Roughly dice the red bell peppers and the jalapeno peppers  (use rubber gloves) and put them in a food processor and pulse until they are a fine dice.  Alternately. .finely dice them by hand.
  4. Add the peppers into the pot.
  5. Add the cider vinegar and the sugar and bring to a light boil.  Simmer for 8 minutes.
  6. Add the certo liquid and boil hard one minute.
  7. Pour the hot liquid into a large sieve. You might have to do this in batches, dumping out the pepper and raspberry seeds in between. 
  8. This should leave you with about 10 cups of jelly.
  9. Skim the foam and pour into little jars.
  10. Wipe the rims to be sure you haven't dripped and top with lids and screw hand tight.
  11. Process the jelly in a canner in boiling water bath for 10 minutes.
  12. Using a canning jar tong, remove to a draft free area and let them cool.
  13. Be sure all the jars have sealed and then store in a dark cool place.
For safe canning instructions. .please have a look at this link here.


  1. What a beautiful color! Thank you for sharing the recipe..

  2. Beautiful and the recipe sounds so yummy! I linked it over at my blog so my readers can find the recipe easy! I will be making this after my next trip to the Farmers Market here!

  3. If this is ANYTHING like the Dickenson's Red Pepper Jelly, then I am making this RIGHT AWAY. (We can't get the Dickenson's Jelly in Georgia, a friend brought me some back from your neck of the woods. Serve it over cream cheese with crackers and it is HEAVEN ON A CRACKER!)
    Kay Guest

  4. raspberry pepper jelly....something new for me...using raspberries in this way in a great use of sweet and tart/spicy flavours

  5. Never made jelly before so about how many jars did this take?

  6. Would you be able to half this recipe with success?

  7. Oh how I love pepper jelly!

  8. I haven't tested the doing half the recipe but I can't see why it wouldn't work. I always think I'd rather make the mess once and get it overwith. :)

    The size of the jars determines how many you need. As I said. .it makes about 10 cups of jelly.

  9. I love the color. They are like jewels. Very pretty and I imagine they taste so good. Kathi

  10. How delightful! Here is another keeper to add to my list of "must doos" for the summer.

  11. Is this VERY spicy? 10 jalapenos seems like a lot, but maybe it's ok with the sweetness of the berries?

  12. Linda. ..I would say if you like medium salsa. .you will be fine with the heat of this jelly. It needs the heat to balance the sweetness.
    Try it with cream cheese and crackers. ..melted mozzerella sticks. .or even chicken strips.

  13. Gorgeous recipe! I'm making it today with golden raspberries. I do have a question though, I usually strain before I add the pectin, not after? I've never seen it done that way... Does it makethe jelly clearer!

  14. I made this yesterday - the jars are so pretty all lined up on my kitchen counter, thanks for the recipe!

  15. Can you chop the peppers up and freeze them to use in jelly later??

  16. I imagine freezing the peppers to use later would work fine though I haven't tried it. I wouldn't drain them though, I'd put them right into the pot.

  17. Thank you Lovella!! I'm going to try it. Let you know how it works!

  18. I made this recipe lastnight and it is still runny and that was 24 hour's ago. I followed the recipe to a tee. Where did I go wrong.

  19. Oh I am so sorry your jelly is runny. Unless I would be there to watch I just couldn't tell you.
    Before you consider it unusable. the jars and heat it again adding another pouch of pectin. Put it in the fridge and see if that helps.

  20. I am excited to make this recipe today. I had to buy a lot of red peppers for a photo shoot and thought I'd make red pepper jelly with them. :) I made one batch already and went looking for another recipe and found yours. :) Hope mine doesn't stay runny.

  21. Hi, I just came across your recipes on Pinterest today, and they are amazing! I was wondering if you could advise me on whether or not I might be able to substitute Strawberries for the Raspberries in this recipe, as I personally dislike the taste of raspberries? Would the strawberries be able to stand up to the pepper jelly, or maybe a 2/1 combo of strawberry/rhubarb would work better? Your input would be greatly appreciated! Thank You.

  22. Rita, that is a good question. I haven't personally ever made strawberry pepper jelly. I wonder too if adding in some rhubarb might just be the perfect combo with strawberries. If you do try it please let us know. Glad you found us!!

  23. I would like to make this jelly tomorrow but not sure if I seed the Jalepeno
    peppers before chopping. I love your Blog...check it every morning.

    1. Removing the seeds is not necessary as the juice is strained in the end but keep in mind that the seeds do add some heat. I left the seeds in and the jelly has been enjoyed by even those that are heat sensitive.

  24. Could you use frozen raspberries?