Raspberry Jalapeño Jelly

Recipe View 10 mins Prepare your canning equipment: Sterilize jars and lids by immersing them in boiling water for at least 10 minutes. Keep jars hot until ready to fill. (10 minutes)

Recipe View 2 mins In a large, heavy-bottomed saucepan, combine the raspberries, diced green bell pepper, diced jalapeño pepper, sugar, and apple cider vinegar. Stir well to combine. (2 minutes)

Recipe View 5 mins Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent scorching. Once boiling rapidly, continue to cook for exactly 1 minute, stirring constantly. (5 minutes)

Recipe View 5 mins Remove the saucepan from the heat and let it stand for 5 minutes to allow the flavors to meld and the pectin to activate. (5 minutes)

Recipe View 1 mins Stir in the liquid pectin thoroughly, ensuring it is fully incorporated. (1 minute)

Recipe View 10 mins For a smoother jelly, carefully strain the mixture through a fine-mesh sieve or cheesecloth-lined colander to remove the pepper pieces. If you prefer a chunkier texture, skip this step. (10 minutes)

Recipe View 5 mins Immediately pour the hot jelly into the prepared sterilized jars, leaving ¼ inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth. (5 minutes)

Recipe View 2 mins Place the sterilized lids on the jars and screw on the bands until fingertip-tight. (2 minutes)

Recipe View 25 mins Process the filled jars in a boiling water bath for 10 minutes, ensuring the jars are fully submerged in water. (25 minutes)

Recipe View 2 hrs Carefully remove the jars from the water bath and place them on a towel-lined surface to cool. As the jars cool, you should hear a 'popping' sound as the lids seal. (2 hours)

Recipe View 5 mins Once the jars are completely cool, check the seals. The lids should be concave and not flex when pressed. Any unsealed jars should be refrigerated and used immediately. (5 minutes)

Recipe View Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.