Raspberry Jalapeno Jelly Recipe

  • 1 cup fresh or frozen raspberries
  • 1/2 cup green bell pepper, chopped
  • 1/4 cup jalapeno pepper, chopped
  • 3 cups white sugar
  • 3/4 cup apple cider vinegar
  • 6 ounces liquid pectin
  • 1 sprig fresh mint (optional)
1. Sterilize jars and lids by immersing in boiling water for at least 5 minutes.

2. 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.

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

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