A delightful blend of sweet raspberries and spicy peppers, perfect for spreading on toast or serving with cheese.
Chop the habanero peppers finely using a food processor.
Wear gloves while handling peppers to avoid irritation.
Combine the chopped peppers, raspberries, and water in a saucepan and bring to a boil.
Stir occasionally to prevent sticking.
Reduce the heat, cover, and simmer for 15 minutes.
Simmering helps extract the flavors fully.
Strain the mixture through a jelly bag or sieve to obtain the juice.
Press gently to extract maximum juice without pulp.
Return the juice to a clean saucepan, add vinegar, and bring to a boil.
Ensure the saucepan is clean to avoid contamination.
Add the pectin and stir well, then bring the mixture to a rolling boil.
Stir continuously to dissolve the pectin evenly.
Add the sugar and boil hard for 2 minutes.
Boiling hard ensures the jelly sets properly.
Remove from heat and skim off any foam.
Skimming foam gives the jelly a clearer appearance.
Ladle the jelly into sterilized jars, leaving 1/8 inch headspace.
Use a funnel to avoid spilling.
Seal the jars and process in a boiling water bath for 5 minutes.
Ensure jars are fully submerged during processing.
Allow the jelly to cool and set for 1-2 days before serving.
Store jars in a cool, dark place for best results.
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