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Raspberry Habanero Jelly

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Combining the sweetness of fruit and the spiciness of hot peppers is one of our favorite things to do in the kitchen. This raspberry habanero pepper jelly does just that. The sweetness and tartness of the berries perfectly complements the heat and flavor of the habanero peppers for an easy and tasty homemade jelly.

Raspberry habanero jelly

This jelly is not too spicy. Instead, the habanero peppers add just a subtle hint of spice. It’s perfect for spreading on crackers with cream cheese or adding to toasted bread. You could even put this on ice cream or use it for a tasty glaze for chicken and other grilled meats.

If you love fruity and spicy jellies, try our peach hot pepper jelly recipe.

Recipe highlights

  • ​The unique flavor profile of this recipe sets it apart from anything you can buy pre-made in the store.
  • Seasonal raspberries and hot peppers give it that fresh, just-picked taste.
  • With only 5 ingredients needed, this recipe is great for beginners or those experienced with making jellies and jams.
  • It makes a great gift for family and friends, and it’s a good way to use up some extra peppers from the garden.
  • This jelly (opened) will last several weeks in the fridge. If properly preserved, it can last for a year.

How to make raspberry habanero jelly

Prepare the Ingredients: Rinse the raspberries under cold water and remove any stems. Finely chop the habanero peppers, removing the seeds to better control the heat level.

Combine Ingredients: In a large saucepan, combine the raspberries, chopped habanero peppers, sugar, and apple cider vinegar. Stir the mixture over medium heat until the sugar has dissolved completely.

Bring to a boil and add pectin: Increase the heat to medium-high and bring the mixture to a rolling boil while stirring frequently. Once the mixture reaches a boil, stir in the packet of liquid pectin. Continue to boil the mixture for another 1-2 minutes, stirring constantly.

Test for setting point: To test if the jelly has reached the setting point, place a small amount on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready. Once the jelly has reached the desired consistency, remove the saucepan from the heat. Use a spoon to skim off any foam that has formed on the surface of the jelly.

Raspberry habanero jelly test
Testing jelly for doneness.

Fill Jars: To prevent glass from breaking, pre-heat the jars by simmering them in hot water. Carefully pour the hot jelly into the hot jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.

Seal Jars: Place the lids on the jars and screw on the bands until they’re fingertip tight.

Process Jars (Optional): If you plan to store the jelly for an extended period, you can process the jars in a boiling water bath for 10 minutes. Always follow the USDA guide to home canning when preserving recipes for the long term.

Cool and Store: Allow the jars to cool, undisturbed for 12 hours to let the pectin set. Store the jars in a cool, dark place. Refrigerate any jars that were not processed and consume them within a few weeks.

Recipe tips and testing notes

  • Let the jelly properly set by leaving it to sit undisturbed for at least 12 hours (at room temperature).
  • Always wear gloves when handling spicy peppers like habaneros.
  • Use a large saucepan to prevent the mixture from boiling over. We have made this mistake before, and it makes a big mess!
  • How to adjust spiciness of the jelly: You can control the heat level by adjusting the number of habanero peppers you use. For a milder jelly, reduce the number of peppers, or add more for a spicier jelly.
  • Using frozen raspberries instead of fresh: You can use frozen raspberries if fresh ones are not available. However, you may need to make adjustments to cooking time, as frozen berries can release moisture during cooking. This may affect the consistency of the jelly.
  • Heating the jars before use: Always use clean jars, especially for long-term preservation. You can boil your jars for 10 minutes or run them through the dishwasher. When canning, always follow the USDA guidelines.
  • Using powdered pectin: While liquid pectin is best for this recipe, you can also use powdered pectin. Follow the instructions on the packet and be mindful the texture may vary.
  • Knowing when the jelly is done: Place a small amount of jelly on a chilled plate from the freezer. Let it cool for a minute. If it wrinkles when you push it, it is ready. You can also use a candy thermometer to check if the temperature has reached 220°F (104°C).
  • Using other fruits: Strawberries, blackberries or a combination of other berries also work well with this recipe.
  • Scaling the recipe: You can easily adjust the recipe to make more or less jelly. Just be sure to maintain the proper ratios of ingredients for best results.
  • Fixing jelly that hasn’t set: If your jelly doesn’t set properly, you can try reheating it and adding more pectin according to the package instructions. Alternatively, you can use it as a syrup or sauce for desserts or drinks.

How to use this raspberry habanero jelly

Raspberry habanero jelly

There are so many ways to use up this tasty jelly. After giving some jars to family and friends, consider using it one of the following ways.

  • Use it as a spread on cheese or cream-cheese covered crackers for a perfectly spicy and fruity appetizer.
  • Glaze chicken, beef, or pork.
  • Use it to make a spicy peanut butter and jelly.
  • Make one of these recipes using hot pepper jelly.
  • Use it to top baked sweets like donuts and cakes.

If you try our recipe for this habanero pepper jelly, let us know how you liked it and what you used it on. Habanero peppers have such a unique and delicious flavor on their own, and they really make an outstanding jelly.

Raspberry habanero jelly

Raspberry Habanero Jelly

This sweet and spicy raspberry habanero jelly is perfect for cheese and crackers, glazed meats, or baked goods.
Print Pin Rate
Course: Condiment
Keyword: hot pepper jelly, jam, jelly
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 cups

Equipment

  • 2 pint sized jars pre-boiled (see notes)
  • 1 Small plate chilled in the freezer

Ingredients

  • 2 cups fresh raspberries rinsed
  • 4-5 habanero peppers seeded and finely chopped
  • 3 cups granulated sugar
  • 1 cup apple cider vinegar
  • 3 oz liquid pectin

Instructions

  • Pre-heat jars by boiling in water for about 10 minutes. Keep the jars warm until ready to fill with hot jelly.
  • Rinse the raspberries under cold water and remove any stems. Put a plate in the freezer to chill (this will be used to test the jelly for doneness).
  • Chop the habanero peppers finely, removing the pith and seeds.
  • In a large saucepan, combine the raspberries, chopped habanero peppers, sugar, and apple cider vinegar.
  • Stir the mixture over medium heat until the sugar has completely dissolved.
  • Increase the heat to medium-high and bring the mixture to a rolling boil, stirring frequently.
  • Once the mixture reaches a boil, stir in the packet of liquid pectin.
  • Continue to boil the mixture for another 1-2 minutes, stirring constantly.
  • To test if the jelly has reached the setting point, place a small amount on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready.
  • Once the jelly has reached the desired consistency, remove the saucepan from the heat.
  • Use a spoon to skim off any foam that has formed on the surface.
  • Carefully pour the hot jelly into the hot, sterilized jars, leaving about ¼ inch of headspace at the top.
  • Wipe the rims of the jars clean with a paper towel dipped in vinegar.
  • Place the lids on the jars and screw on the bands until they’re fingertip tight.
  • Allow the jars to cool undisturbed for 12 hours to let the pectin set.
  • Refrigerate and consume within a few weeks.

Processing (Optional)

  • If you plan to store the jelly for an extended period, you can process the jars in a boiling water bath for 10 minutes just after covering with the lids. This will ensure a proper seal and kill off bacteria.

Notes

  • Pre-heat jars by boiling for 10 minutes (without lids). Pouring hot jelly into cold jars can cause the glass to break.
  • Let the jelly sit undisturbed for 12 hours to allow the jelly to set.
  • Wear gloves when handling habanero peppers to protect your skin from irritation.
  • Use a large saucepan to prevent the mixture from boiling over.

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