READY IN: 1hr 10minsYIELD: 7 cups


  • 12fresh jalapenos
  • 2cupsapple cider vinegar
  • 6cupssugar
  • 2 12 cupsraspberries (or any other berry or berry mix)
  • 1 (3 ounce) package liquid fruit pectin

    Serving Size: 1 (2239) g

    Servings Per Recipe:1

    Calories: 708.9

    Calories from Fat 3 g 0 %

    Total Fat 0.4 g 0 %

    Saturated Fat 0 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 6.3 mg 0 %

    Total Carbohydrate179.1 g 59 %

    Dietary Fiber 3.8 g 15 %

    Sugars 174.3 g 697 %

    Protein 0.8 g 1 %


  • Puree peppers with some of the apple cider vinegar.Keep seeds in 4 peppers for heat.You can seed all for less heat or leave more for more heat.Add to a 4 cup measuring cup with remaining cider vinegar.
  • Crush berries and add to the 4 cup measuring cup with the peppers and vinegar, so it all equals4 cups.(You can tweak this to taste.To make it less warm, cut back on the peppers and add more berries.Just have 4 cups of produce/vinegar to add to pot with sugar.).
  • Add sugar to 8 quart pot.Add jalapenos, berries and vinegar mixture to sugar.Cook to full hard rolling boil where you can’t stir it down.Boil for 10 minutes.Carefully time this.
  • Add 1 packet of fruit pectin to hot jam.Stir and boil for 1 more minute.Remove from heat.
  • Fill hot clean jars and seal with warm canning lids and rings.Leave 1/4 inch head space in the jars.I also turn the ring back just a bit and turn jars upside down for 30-40 minutes then turn right side up for storage.
  • (She notes that she does not use a water bath and has great success with this jelly recipe.).
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