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  • 10servings
  • 50minutes
  • 293calories

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Ingredients Jump to Instructions ↓

  1. 1 green bell pepper

  2. 1 cup frozen raspberries or 1 cup fresh raspberry

  3. 5 jalapeno peppers

  4. 3 cups sugar

  5. 3/4 cup cider vinegar

  6. 3 ounces pectin

Instructions Jump to Ingredients ↑

  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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