Ingredients:
1 cup raspberries
5 jalapeno peppers
1 green bell pepper
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin

Preparation:

1. Sterilize jelly jars and lids according to manufacturer’s instructions.

 

2. Combine the raspberries, bell pepper, and jalapeno peppers in a saucepan 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.

 

3. 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.

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