You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper). Or, for a kid-friendly version, use only green bell peppers.
Instead of jalapeños, feel free to use other types of chili peppers in this jelly. Also, try a variety of colors: Try red, yellow, or orange chilis, according to your preferred level of heat. You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper).
Simmer gently, covered, for 15-20 minutes, or until the jalapeños are soft. While the jalapeño mixture is simmering, take 1 tablespoon water and add it to a small cup. Add 1 teaspoon gelatin powder. Let bloom for 5 minutes. Remove the softened jalapeños from the heat.
A sweet raspberry jam is livened up with spicy jalapeno peppers. 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.