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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.
- 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.
1.)Combine all peppers in a large pot along with 1 1/2 cup vinegar and set aside.
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.
3.)Pour berries in to a strainer and press berries to remove seeds.
4.)Pour the remaining 1/2 cup of vinegar over pulp to get the remaining juices.
5.)Place juice and pulp into large pot with peppers. Open pectin and set aside.
6.) And Sugar and Splenda to pepper mixture.
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.
When it has reached the rolling boil gradually stir in both packages of pectin.
Return mixture to a full rolling boil. boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
8.)Fill jars leaving 1/4" head space. Wipe off top edge of jars and place lid and band on jar and hand tighten.
8.)Fill jars leaving 1/4" head space. Wipe off top edge of jars and place lid and band on jar and hand tighten.
10.)Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.