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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 8 |
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You would be surprised at how good this tastes and how versatile it is. Ingredients:
1 green bell pepper |
1 cup frozen raspberries or 1 cup fresh raspberry |
5 jalapeno peppers |
3 cups sugar |
3/4 cup cider vinegar |
3 ounces pectin |
Directions:
1. Sterilize jelly jars and lids according to manufacturer's instructions.
2. Remove seeds from green pepper and chilies Be very careful with chiles - don't touch your eyes.
3. Fit the steel knife blade into the bowl.
4. Chop green pepper into 1/4-inch pieces.
5. Measure 1/2 cup.
6. Reserve rest for another purpose.
7. Chop jalapenos into 1/4 inch pieces.
8. Measure 1/4 cup for jelly.
9. Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
10. Bring to a boil.
11. Continue to boil 1 minute.
12. Remove from heat; let cool 5 minutes.
13. Stir in pectin.
14. Strain mixture through a fine strainer to remove pieces of peppers.
15. Pour strained liquid into sterilized jars.
16. Cover tightly and store in a cool place up to 6 months.
17. Enjoy!
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