Spicy Raspberry Jelly Dip Recipes

EASY SPICY RED PEPPER JELLY

Provided by Trisha Yearwood

Categories condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5

Easy Spicy Red Pepper Jelly image

Steps:

Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

Ingredients

1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

HOT RASPBERRY SPREAD

A spicy-hot raspberry spread. Serve this with your favorite crackers.

Provided by Walker

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Time 10m

Yield 32

Number Of Ingredients 3

Hot Raspberry Spread image

Steps:

In a medium bowl, mix together raspberry preserves and picante sauce.
Place cream cheese on a medium serving dish. Cover with raspberry preserves and picante sauce mixture.

Nutrition Facts : Calories 44 calories, Carbohydrate 5.1 g, Cholesterol 7.7 mg, Fat 2.5 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 58 mg, Sugar 4.4 g

Ingredients

1 (8 ounce) jar raspberry preserves
1 (16 ounce) jar picante sauce
1 (8 ounce) package cream cheese, softened

RASPBERRY JALAPENO JELLY

A sweet raspberry jam is livened up with spicy jalapeno peppers.

Provided by glimmer

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 30m

Yield 32

Number Of Ingredients 7

Raspberry Jalapeno Jelly image

Steps:

Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g

Ingredients

1 cup fresh or frozen raspberries
½ cup chopped green bell pepper
¼ cup chopped jalapeno pepper
3 cups white sugar
¾ cup apple cider vinegar
⅓ (6 fluid ounce) container liquid pectin
1 sprig fresh mint

RASPBERRY HABANERO PEPPER JELLY

I make large batches of this (by popular demand!) for Christmas baskets. You can make it as hot or mild as you like but I use at least 4 habaneros. Pour it over a block of softened cream cheese and serve with crackers; use as a glaze for ham or pork; great on a ham sandwich.

Provided by Momofthree

Categories Jellies

Time 1h

Yield 10-12 4 oz. jars

Number Of Ingredients 8

Raspberry Habanero Pepper Jelly image

Steps:

Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).
Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
Ladle into hot ½ pint jars leaving 1/8" headspace.
Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
I usually get anywhere from 10-12 of the 4 oz. jars.

Nutrition Facts : Calories 380.4, Fat 0.2, Sodium 15.7, Carbohydrate 96.6, Fiber 2.8, Sugar 89.3, Protein 0.8

Ingredients

3 -5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)
2 sweet red peppers
1 sweet green pepper
12 ounces frozen raspberries, defrosted and put through a food mill with fine disc
2 1/4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)
1 cup vinegar
1 3/4 ounces sure-jel dry pectin (powder, not liquid)
4 cups sugar

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