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Raspberry Pepper Jelly

7/30/2014

1 Comment

 
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My backyard is filled with wild black raspberries vines. So I have spent the last few days picking berries. The first batch went into a rhubarb berry pie that I will post in the next day or two. The second batch went for this pepper jelly. So of course I am having to share it will y'all, my friends.  Now after you make the jelly made you can use if for a great party appetizer.  All you need is a brick of cream cheese and take 4 ozs of the jelly and spoon over the top of the cream cheese. Serve with crackers. I like the pretzel type chips. The combo of the sweet, sour & salty is awesome. I hope you enjoy the recipe and share it with your friends.
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  • 1 1/2 cup chopped colored bell pepper
  • ( I used 1/2 cup fresh orange, red & yellow AND 1/2 cup of my own dehydrated green peppers)
  • 1/2 cup chopped fresh hot green pepper, such as jalapeno or Serrano
  • 1 heaping cup black raspberries
  • 3 1/2 cups vinegar
  • 12 cups sugar (I used 6 cups Splenda 6 cups sugar)
  • 2 pkg RealFruit Liquid Pectin
  • 4 drops green food coloring (optional)
1.)First wash 22-24 4oz jars, lids and bands in hot soapy water. Prepare Large pot or canner with boiling water. Place jars in simmering water until ready to use. Do not boil. Place a pot that can hold lids and bands to heat them put to place on jars. Leave them simmering until ready.
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1.)Combine all peppers in a large pot along with 1 1/2 cup vinegar and set aside. 

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2.)In a smaller pot place berries & 1 1/2 cup vinegar, bring berries to a simmer and cook for 15 minutes to bring out all the juices of the berries. 

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3.)Pour berries in to a strainer and press berries to remove seeds.

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4.)Pour the remaining 1/2 cup of vinegar over pulp to get the remaining juices.

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5.)Place juice and pulp into large pot with peppers.   Open pectin and set aside.

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6.) And Sugar and Splenda to pepper mixture.

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7.)Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.




When it has reached the rolling boil gradually stir in both packages of pectin.






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Return mixture to a full rolling boil. boil for 1  minute, stirring constantly. Remove from heat. Skim foam if necessary.

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8.)Fill jars leaving 1/4" head space. Wipe off top edge of jars and place lid and band on jar and hand tighten.

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8.)Fill jars leaving 1/4" head space. Wipe off top edge of jars and place lid and band on jar and hand tighten.

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10.)Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.

1 Comment
Vanessa link
8/26/2021 02:57:28 am

Great sharre

Reply



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    My name is Stephanie Thomas. I am a Louisiana girl who has transplanted to Indiana. I LOVE to cook, take photos, raise chickens, ride motorcycles, a quilter and did I mention cook?  I have cooked in my friends cafe's and for church events.  I have a 20 gallon pot of jambalaya that I have used to cook for our party that we have every year for our friends. I enjoy cooking for our family and friends.

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