Raspberry Jalapeno Jelly

1. 1

   Sterilize jars and lids by immersing in boiling water for at least 5 minutes.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

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