Raspberry Carolina Reaper Jelly Recipe
Sweet meets serious heat in this fiery jelly from SERG Group culinary director and partner, Alan Ford. Ripe raspberries and sweet bell peppers balance the Carolina Reaper’s infamous burn, creating a sweet, spicy spread with plenty of personality. Spoon it over cream cheese, pair it with a cheese board, or brush it onto grilled meats. Yield: 10 to 12 4-ounce jars.
Ingredients
- 5 Carolina Reaper peppers deseeded
- 2 sweet red bell peppers
- 1 sweet green bell pepper
- 12 ounces frozen raspberries defrosted
- 2 1/4 cups water
- 1 cup vinegar
- 1 3/4 ounces powdered dry pectin
- 4 cups sugar
Instructions
- Wearing disposable gloves, finely chop the peppers in a food processor. Avoid breathing directly over the processor when removing the lid. Reserve 1/4 cup of the chopped peppers. Place the remaining peppers in a saucepan with the raspberries and water. Bring to a boil; cover, reduce the heat, and simmer for 15 minutes.
- Press the mixture through a fine-mesh sieve or jelly bag. You should have about 2 cups of prepared juice.
- Return the juice to a clean pot. Add the vinegar and reserved chopped peppers. Let cool for 15 minutes.
- Stir in the pectin, and bring the mixture to a full boil. Add the sugar, return to a full rolling boil, and boil hard for 2 minutes, stirring as needed to prevent scorching. Remove from the heat, and skim away any foam.
- Carefully ladle the hot jelly into clean, heat-safe jars, leaving room at the top. Cool, cover and refrigerate. The jelly may initially appear loose but should continue to set over the next one to two days.
Notes
Storage note: This recipe is presented as a refrigerated jelly, not a shelf-stable preserve. Keep refrigerated.
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