Thursday, August 1, 2013

August is Here...Let's make Raspberry Jalapeno Jelly!


August is Raspberry Month...
At least it is on my calendar...it is also sunflower month, but that's another story.  I am so looking forward to Fall.  It's been a long hot summer.  I glad I'm not the only one who hasn't posted as often...it has to be the heat...and the busy-ness of summer vacations.  I am an Autumn Woman...not only in the seasons of my life, but in my love of the golden waning of the year.  This week I have been taking down the red, white and blue in my home and replacing it with the reds of apples and the golds of sunflowers.  I am also getting ready for the tons of tomatoes that will soon be ready for canning.   Our garden is pretty limited this year...my husband's company has been busy with a complicated job that requires more of his attention than usual.  Tomatoes and Peppers...that's it!  We had planted green beans, but they didn't come up.  Which is okay by me...canning beans can be very tedious.  I'd rather do crafts!  Who's with me? 



Raspberry Jalapeno Jelly
 
Technically...it's a jam...but "jam" doesn't flow off the tongue like "jelly." A few years ago, after spending more than $6 for a small jar of raspberry jalapeno jelly at a craft boutique...and loving it...we decided to make our own.  After all, it should cost less than $36 to make six half-pints of sweet and spicy goodness.   This recipe quickly became a family favorite.  We use it on taquitos (flautas), pork chops, and with turkey...instead of cranberry sauce.  I love it with Swedish meatballs in place of the lingonberry jam they sell at Ikea.  You should try it on cornbread muffins...OMGoodness!
 

My first batch...2011.
 
I love how pretty the bright red jelly looks!  Since I was using Tattler Reusable Canning Jar Lids, from Tattler Reusable Canning Lids, I didn't want to write the contents on the top, so I made some little tags, just to make them extra fun.  We found a great recipe at Greens and Jeans.  The only change we made was to use 5 jalapenos intead of 2.

Greens and Jeans Raspberry Pepper Jam
Makes 6 half-pint jars
Ingredients:
5 cups fresh raspberries
2 jalapeno peppers, (we used 5, 2 with seeds)
1 red or green bell pepper
4 cups sugar
1/2 cup apple cider vinegar
1 package powdered pectin.

Directions:
Wash and pick through raspberries.  Crush berries and place in a large pot.  Chop the bell peppers and jalapenos (wear gloves!)  Add the chopped peppers to the pot along with the sugar and vinegar.

Cook the mixture over medium heat, stirring often until the sugar dissolves. Simmer for 15 minutes.  At this point, stir in the pectin.  Bring to a rolling boil and boil for 1 to 2 minutes.  Ladel into hot half-pint jars and process in boiling water canner for 10 minutes. 
 
That's it...short and sweet as a ripe raspberry!
More fun will follow as the days grow cooler.
 
 
 

13 comments:

ImagiMeri said...

Sounds yummy, I wish I had the time to do this. I've already got 7 doctor appointments in August just for my mom, and three for me, and a birthday party to go to.....sheesh!

I like your jammy pants from the previous post. I've started jammies for Sandy from some sheets she bought, but haven't finished them yet. I started them 4 months ago....I really should finish them, but it's too hot for them right now anyway.

Hugs,
Meri

GardenOfDaisies said...

Sounds delicious! This might be the only way for me to get my husband to eat a raspberry. He loves anything with a jalapeno. :-)

Musings from Kim K. said...

I can't wait to try this. Thank you so much for sharing your recipe.

Pollyanna said...

We may have run into the same Jelly sellers at Spring City's Heritage days in May. Bought some apricot - jalapeno ... same yummy delight! I think I need to try your recipe, for sure! Thanks!

vintage grey said...

Yummy!! This sounds absolutely delicious and I always love sweet and spicy together!! Thanks for sharing! xo Heather

Perfectly Printed said...

Looks like a great and easy recipe! I'm not a spicy girl, but my family would love it! Might have to make a "mild" batch for me!

vivian said...

sounds so yummy!!!
I used to make lots of jams.. I dont think I made any last year. but its about time to get cracking and get a bunch made. I was thinking that a few jars of jam would make great stocking stuffers for my kids for christmas, now that none of them live home!
have a great weekend!
xoxo
vivian

Jann Olson said...

Shirley, we are on the same wave page. I just made red pepper relish last weekend. It's sweet and your pour it over cream cheese. My family loves it. Thought I would share it in a post later this week. I thought I might add a few jalapenos to the next batch, but now I will make this recipe. Thanks for sharing. Love your header and I want to come back and catch up on missed posts. Heading to Vernal with my sis and niece to do research and a session at the temple tomorrow. I hop in when I get back.
hugs,
Jann

Elizabeth Andrus said...

Dear Shirley, I hope you check back on this wonderful post to see that I stopped in to say hello. I too have thought of you these past months. What a timely post for me as my daughter-in-law called to see if I would be interested in learning to can. I hope I can learn to make jams in particular.
Wishing you a wonderful August! Elizabeth

Tammy's in Love said...

Shirley, you are so much like me until it comes to food! Jalapenos and Norwegian women never come together! About the spiciest I go is 10 grains of pepper on my eggs! Hee hee!

Anonymous said...

Would strawberries work in exchange for raspberries?

Allie Hunter said...

Made this today. Delicious. Not too hot. Next time will use seeds from 3 jalapenos instead of only 2. Set up nice. Only got 5 half pints. I also used 5 jalapenos. A medium size red pepper. Beautiful color.

Allie Hunter said...

Made this today. Delicious. Not too hot. Next time will use seeds from 3 jalapenos instead of only 2. Set up nice. Only got 5 half pints. I also used 5 jalapenos. A medium size red pepper. Beautiful color.