Raspberry Jalapeno Jelly —Heidi Gray
1 cup fresh raspberries (you can use frozen too)
1/2 cup chopped green bell pepper ( I use extra Jalapeno instead)
1/4 cup chopped jalapeno peppers
3 cups white sugar
3/4 cup apple cider vinegar
1/3 or 6 fl. oz of liquid pectin ( I used powdered from the Amish because its cheaper)
Food coloring for color if you want
Sterilize your jars and lids by immersing in boiling water for at least 5 minutes.
In a saucepan, combine all ingredients except pectin and 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 pectin and run the mixture through a strainer to remove bits of peppers. Pour into the jars and seal.
Store in a cool dark place and refrigerate after opening.