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Ingredients
- 2 cups raspberries (fresh or frozen)
- 1 cup red or green bell pepper, finely chopped in a food processor
- 3 T chopped jalapeno peppers (I used 2 and chopped them with the bell pepper)
- 3 cups apple cider vinegar
- 6 cups sugar
- 1-2/3 oz, powdered Sure Jell Pectin
Details
Preparation
Step 1
Combine raspberries, bell pepper, jalapeno pepper, vinegar and Sure Jell. Bring to a boil, making sure pectin is dissolved, stirring constantly. Add the sugar all at one time; bring to a boil and boil for 4 minutes.
Pour into sterile hot jars, place lids and rings on, finger tighten. Process in warm water bath for 10 minutes. This will make 36-42 ozs of jam.
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