Raspberry Jalapeno Jelly

1. 1

   Sterilize jelly jars and lids according to manufacturer's instructions.

2. 2

   Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.

3. 3

   Fit the steel knife blade into the bowl.

4. 4

   Chop green pepper into 1/4-inch pieces.

5. 5

   Measure 1/2 cup.

6. 6

   Reserve rest for another purpose.

7. 7

   Chop jalapenos into 1/4 inch pieces.

8. 8

   Measure 1/4 cup for jelly.

9. 9

   Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.

10. 10

    Bring to a boil.

11. 11

    Continue to boil 1 minute.

12. 12

    Remove from heat; let cool 5 minutes.

13. 13

    Stir in pectin.

14. 14

    Strain mixture through a fine strainer to remove pieces of peppers.

15. 15

    Pour strained liquid into sterilized jars.

16. 16

    Cover tightly and store in a cool place up to 6 months.

17. 17

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.