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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry/Strawberry Jalapeņo Jelly Recipe

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This recipe for Raspberry/Strawberry Jalapeņo Jelly is from My Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. frozen Raspberries (thawed)
1 c. frozen Strawberries (thawed)
2 1/2 c. vinegar
5 med. jalapeņo peppers
2 med. habanero peppers
10 c. sugar
6 oz liquid fruit pectin (1 box containing 2 pkts = 6 oz.)
Directions:
Directions:
Place Raspberries & Strawberries in food processor and puree. Pour in large pot. Place jalapeņo peppers in food processor with 1/2 c. vinegar and puree. Add to pot. Add remaining vinegar. Bring to boil then reduce heat and simmer for 10 minutes. Place strainer on top of large bowl. Strain contents of pot. Remaining liquid must equal 4 cups. (add water to make 4 cups, if needed)
Return liquid to stove, add sugar and bring to rapid boil. Add liquid fruit pectin. Return to rolling boil for 1 minute. Remove from stove. Skim off the foam and pour into cleaned jars. Hot water bath for 10 minutes.
Personal Notes:
Personal Notes:
Excellent served over cream cheese and serve with crackers.

 

 

 

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