More peppers-with a little sweetness

Raspberry Jalepeno Jam

This is by far, one of my most favorite treats! This jam is excellent on crackers with cream cheese. I could sit and eat a whole jar, if I don't watch myself.

Anyway, here is the recipe:

5 cups of fresh raspberries, washed

1/2 green bell pepper, washed, seeded, and chopped

3 jalapeno peppers, washed, seeded, and chopped

5 cups sugar

1/2 cup cider vinegar

1 box pectin

yields: 7 half pints

If you want more spice, then don't seed one or all of the jalapenos.

Measure out raspberries in a bowl. Mush them so they get quite juicy but there are still chunks of raspberries remaining. Use your hands.

We used gloves so the berries didn't stain our hands. I did not buy fresh raspberries. You can find frozen raspberries in the freezer section of the store. Make sure they do not have syrup in them though. Walmart has a great value brand that has 2.5 cups in each one, so it worked perfect to buy 2 bags per batch. We also put the peppers in the blender with the cider vinegar to chop them up.

Add the chopped bell pepper, jalapenos, and vinegar to the berries and mix.


I know this looks disgusting, that why I took the picture.....

In a separate bowl, mix 1 box of pectin with 1/4 cup of the sugar. Measure out remaining sugar into another bowl.

Place berry-pepper mixture in a pot and bring to a full boil over high heat, stirring so the mixture does not burn. Once at a boil, stir in the pectin-sugar mixture and bring back to a boil. Add the remaining sugar to the pot and stir. Bring to a vigorous boil again, while stirring continuously. Boil hard, continuing to stir for 1 minute (1 minute only).


Remove from heat, skim off the scum, stir and ladle hot jam into sterilized jars, securing lids tightly. Process in water bath canner for 10 minutes, adjusting for altitude (I have to do 20) Once done, remove jars and allow to cool.


Here is Jared, enjoying some raspberry-jalapeno scum.


Look how pretty!! I just LOVE putting things into jars!!!

Feeling hot Hot HOT!!!

Jalapeno Jelly

Jalapeno's were on sale at Buy Low Market for 25 cents a pound! You can't beat that! So I went down and bought a couple pounds for my latest projects.

The first one is jalapeno jelly. I know it sounds weird, but it is delicioso.

Here is the recipe:

12 oz of jalapeno peppers (about 12 medium)

2 cups cider vinegar, divided

6 cups sugar

2 (3 oz each) pouches of liquid pectin

green food coloring (optional)

yield: 5 half pints (I got 7 with each batch)

This recipe is from the Ball Blue Book.

Cut stems off and seed the peppers.

When you cut up the peppers it is best to use gloves are you are bound to have a burning hot casualty.

Puree the peppers in a food processer (blender) with 1 cup cider vinegar until smooth. Do not strain.


Combine puree with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes.


Okay, this is tricky.....this stuff foams like a mother, so use a very large pot, and beware of the nose hair burning fumes. Do not hover over the pot and attempt to breath, its not good. I know from experience.

Add the liquid fruit pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly.


Remove from heat. Add food coloring and skim foam if necessary.

I liked adding the food coloring. I did 6 drops in the pot. It just made it a prettier green.

Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Apply lids and bands.

Process in a boiling water canner for 10 minutes, remember to adjust for altitude. (I do 20 minutes) Remove jars and cool.

The final product is 7 of these little beauties! We did two batches, and it took us about 1 1/2 hours.

This jelly is good on bread or toast. It is really good on crackers. I LOVE it with cream cheese and wheat thins.

When I was at the AF Walmart last night, jalapenos were on sale for 88 cents a pound. That's pretty dang good!