Raspberry Jalapeno Jelly

By AnitaD

Ingredients

• 1 cup fresh or frozen raspberries
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped jalapeno pepper
• 3 cups white sugar
• 3/4 cup apple cider vinegar
• 1/3 (6 fluid ounce) container liquid pectin
• 1 sprig fresh mint (optional)

Preparation

Step 1

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. 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.
Store in a cool dark place. Refrigerate after opening.