| | Directions | | Using gloves, and in a well ventilated area, remove seeds and grind jalapeno peppers and crush raspberries one layer at a time. Combined crushed raspberries, raspberry juice, white vinegar, lemon juice, ground jalapeno peppers and pectin in a large saucepan, stirring until pectin is completely dissolved. Add butter and bring to a boil over medium heat. Add sugar all at once, stirring until sugar is completely dissolved. Bring back to a hard boil over high heat and boil for (2) minutes. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 4 cups Raspberries (crushed) |
| - | | 1 cup raspberry juice |
| - | | 1 1/2 cups White Vinegar |
| - | | 2 tablespoons Lemon Juice |
| - | | 1 1/2 cups Sugar (measured and set aside) |
| - | | 2 Jalapeno Peppers (3 cup ) |
| - | | 1 teaspoon Butter (I cant believe its not butter) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
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