Raspberry Habanero Pepper Jelly

Sweet meets heat in this irresistible Raspberry Habanero Pepper Jelly, a perfect balance of fruity raspberries and fiery habanero peppers. Crafted with just a handful of simple ingredients like fresh raspberries, apple cider vinegar, and liquid pectin, this vibrant jelly packs a punch of flavor that’s both sweet and spicy. Its velvety texture and jewel-like hue make it a stunning addition to charcuterie boards, a flavorful glaze for roasted meats, or a unique topping for crackers and cream cheese. Easy to prepare and canned for long-term storage, this homemade jelly is ideal for gifting or adding a gourmet touch to your pantry. Whether you’re a fan of bold flavors or looking to spice up mealtime, this Raspberry Habanero Jelly is sure to impress. Keywords: raspberry habanero jelly, spicy pepper jelly, homemade preserves, sweet and spicy recipes, canning recipes.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 3

Ingredients

• 2 cups Fresh raspberries
• 2 medium Habanero peppers
• 4 cups Granulated sugar
• 1 cup Apple cider vinegar
• 3 ounces Liquid pectin
• 1 cup Water
• 1 pinch Pinch of salt

Directions

Step 1

Prepare the habanero peppers by wearing gloves to remove their stems and seeds. Dice the peppers finely, ensuring small, uniform pieces for even flavor distribution.

Step 2

In a medium saucepan, combine the raspberries, diced habanero peppers, and water. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the raspberries break down and release their juices (about 10 minutes).

Step 3

Strain the cooked raspberry and habanero mixture through a fine-mesh sieve or a cheesecloth into a clean bowl to remove solids, pressing gently to extract as much liquid as possible.

Step 4

Return the strained liquid to the saucepan. Add the apple cider vinegar, granulated sugar, and a pinch of salt. Stir well to dissolve the sugar completely, then bring the mixture to a rolling boil over medium-high heat.

Step 5

Reduce the heat to medium-low and simmer the mixture for 5 minutes, stirring frequently to avoid sticking.

Step 6

Stir in the liquid pectin and increase the heat back to medium-high. Bring the jelly mixture to a full boil while stirring constantly, then boil hard for exactly 1 minute.

Step 7

Remove the pan from heat and skim off any foam forming on the surface of the jelly using a spoon for a clearer finish.

Step 8

Carefully ladle the hot jelly into sterilized jars, leaving about 1/4-inch of headspace. Wipe the rims of the jars with a clean damp cloth and seal with sterilized lids and bands.

Step 9

Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing and shelf stability. Adjust processing time for your altitude, if necessary.

Step 10

Transfer the jars to a clean towel or cooling rack and allow them to cool completely at room temperature. Check the seals after cooling—any unsealed jars should be refrigerated and used within 2 weeks.

Step 11

Store properly sealed jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator and consume within 2–3 weeks.

Nutrition Facts

Serving size	1639.4 grams (1639.4g)

Amount per serving	% Daily Value*
Calories	3244

Total Fat 1.80g	2%
Saturated Fat 0.00g	0%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 22mg	1%
Total Carbohydrate 835.80g	304%
Dietary Fiber 18.30g	65%
Total Sugars 812.70g
Protein 3.60g	7%

Vitamin D 0IU	0%
Calcium 100mg	8%
Iron 3mg	14%
Potassium 630mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.5%

Protein: 0.4%

Carbs: 99.1%