Ruby Red Raspberry Red Pepper Jelly

Just before the holidays I did a sampling day at a fantastic Vegetarian Butcher Shop called Yam Chops. There are many reasons I really enjoy sampling in the stores that carry my product but one of them is because it gives me time to not only meet the customers who shop at the store but I get to watch them shop and see what they are most interested in.

This particular sampling day was extra interesting. I walked up to a couple who was obviously doing some Christmas shopping for their foodie friends and asked them if they would like to try some of my Apple Pie in a Jar. After a quick conversation and introductions, Karen told me that she had in fact emailed me just after hearing me on the cbc about a product that her sister brings with her from BC whenever she visits. Raspberry Pepper Jelly.

So with a free afternoon over the holidays I decided to experiment with the idea of Raspberries and Red Peppers and see what would come out of it. Karen...if you are reading this, this is for you!


Raspberry Red Pepper Jelly

1/3 cup diced yellow banana pepper

1 1/3 cup diced sweet red pepper

2 cups frozen raspberries

1 3/4 cup cider vinegar

1 cup water

5 cups granulated sugar

1 - 3oz liquid pectin


In a medium sized pot over medium heat combine the peppers, raspberries, cider vinegar and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Turn off the heat and let it sit for 5 minutes.

Using a tight weave strainer pour the liquid into a bowl catching the meat of the peppers and raspberries. For a nice clean jelly, take a piece of cheese cloth or a coffee filter and strain the liquid through several times.

Cover the liquid, refrigerate and allow to sit in your fridge over night. Strain once again in the morning, being careful not to disturb any sediment on the bottom of the bowl.

red pepper jelly

Pour the strained liquid into a medium sized pot over low heat and allow the liquid to warm. Once the liquid is warm to the touch, add the 5 cups of sugar and stir thoroughly. Once the sugar has dissolved fully increase the heat to medium. While stirring constantly bring to a full rolling boil. Add your liquid pectin and stir continually until it returns to a rolling boil. Time the boil for 1 minute and then turn off the heat. Skim any foam off the surface and ladle into previously sterilized jars.

Place jars in a waterbath for 10 minutes. Yields 4-5, 250ml jars

raspberry red pepper juice