Chocolate Bhutlah Raspberry Jelly Recipe

Chocolate Bhutlah Raspberry Jelly
Chocolate Bhutlah Raspberry Jelly


  • 3 ounces – Chocolate Bhutlah peppers (adjust more or less for desired heat level)
  • 6 cups – Sugar
  • 24 ounces – Raspberries (frozen is fine)
  • 1/2 cup – Red wine vinegar
  • 1 packet – Sure-Jell brand low-sugar pectin
  • 1 cup – Water
  • 1/4 tsp – Salt


  1. Sterilize canning jars and bands ahead of time.
  2. Combine peppers, raspberries, vinegar, water in a high blender and blend until smooth.
  3. Pre-measure sugar and add salt, set aside.
  4. Add the blended components to a pan and stir in pectin.
  5. Bring to a rolling boil, then stir in sugar/salt.
  6. Bring back to rolling boil and continue boiling for one minute.
  7. Remove from heat, and ladle into canning jars.
  8. Add lids and rings, and boil jars for 20 minutes.
  9. Remove jars and let cool.

This yields 14-16 4-oz jars.


See my video on jelly making here for more detailed instructions on processing.

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