Sweet and spicy and fruity: that’s what this jelly is made of! With just the right amount of spice, balanced with sweetness and fruitiness from the raspberry, it’s a perfect alternative version of an already perfect preserve (honestly pepper jelly is really the only way I enjoy eating peppers these days).
This recipe is made with Pomona’s pectin, which allows us to use about half as much sugar as most traditional pepper jelly recipes. That said, it still uses a good amount of sugar, because otherwise all you’re really tasting is peppers and vinegar. It’s the sugar that brings it all together and mellows out the vinegar too.
(Don’t miss the free printable labels available at the bottom of this post!)
Let’s be clear: this is not a spicy raspberry jam recipe. This is a true pepper jelly first and foremost, with a hint of raspberry second.
I did a similar twist on pepper jelly a few years back with my Cranberry Pepper Jelly (add it to your Thanksgiving menu and thank me later). The fruit adds such wonderful nuance to the pepper jelly, especially since peppers on their own are mostly spice with not a ton of underlying flavor.
I actually think this same process would work for blackberries, blueberries, or even strawberries too!
