Ingredients and Weight:
- 2 cups fresh raspberries (12 ounces)
- 1 jalapeño pepper, seeded and finely chopped (1 ounce)
- 3 cups granulated sugar (18 ounces)
- 1/2 cup lemon juice (1/2 lemon)
- 1 packet pectin (1.75 ounces)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, combine the raspberries, jalapeño, sugar, and lemon juice. Bring to a boil over medium heat, stirring frequently.
- Once boiling, reduce heat to low and simmer for 5-10 minutes, or until the raspberries have softened and released their juices.
- Stir in the pectin and bring back to a boil. Boil for 1 minute, or until the jelly has thickened.
- Remove from heat and pour the jelly into a clean jar. Seal the jar and let cool completely before refrigerating.
Nutritional Information:
- Calories: 100 per 2 tablespoons
- Carbohydrates: 25g
- Sugar: 22g
- Vitamin C: 10mg
- Fiber: 1g
Dish Characteristics:
- Tangy and sweet raspberry flavor
- Mildly spicy kick from the jalapeño
- Versatile spread for crackers, bread, or sandwiches
User Comments:
- "This jelly is amazing! The perfect balance of sweetness and spice."
- "I love using this as a glaze for grilled chicken or fish. It adds a unique flavor."
- "This is the best raspberry jelly I've ever had. I highly recommend it."
Special Precautions and Tips:
- Be careful when handling the jalapeño pepper. Wear gloves to avoid getting it on your skin.
- If you want a spicier jelly, leave some of the seeds in the jalapeño.
- The jelly will thicken as it cools. If it's too thick for your liking, you can add a little bit of water to thin it out.
