Made my yearly batch of smoked raspberry jelly. Used Yellow 7s again this year. In the past I used Orange Habaneros. I prefer the Yellow 7s. I made 3 batches (18 jars) and had just a bit extra.
Recipe (makes (6) 1/2 pint jars):
7 ounces of Raspberries (I prefer fresh but used frozen this year due to cost/availability)
9 ounces deseeded Yellow 7 Pot chiles
3 teaspoons Super Smokey 7 powder (courtesy of Kevin S.)
6 cups sugar
1 cup vinegar
1 packet liquid pectin
2 tablespoons lemon juice.
Directions:
Recipe (makes (6) 1/2 pint jars):
7 ounces of Raspberries (I prefer fresh but used frozen this year due to cost/availability)
9 ounces deseeded Yellow 7 Pot chiles
3 teaspoons Super Smokey 7 powder (courtesy of Kevin S.)
6 cups sugar
1 cup vinegar
1 packet liquid pectin
2 tablespoons lemon juice.
Directions:
- Process raspberries, chiles, vinegar, and lemon juice in food processor until smooth.
- Bring to boil, stirring frequently.
- Simmer for approximately 25 minutes to blend flavors, stirring frequently.
- Stir in sugar, liquid pectin, and smoked powder.
- Bring to rolling boil, stirring continuously.
- Once boiling, boil for 1 minute, stirring continuously.
- Remove from heat and skim any foam.
- Put into sterilized jars, leaving 1/4 inch headroom.
- Seal jars and boil for 5 minutes.
- Remove jars and let cool.
