Raspberry Jalapeno Jelly recipe

1 servings

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

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.