Ingredients:
1 cup raspberries
5 jalapeno peppers
1 green bell pepper
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
Preparation:
- Sterilize jelly jars and lids according to manufacturer’s instructions.
- 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.
- 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.
