Recipe by Gay Gilmore
You would be surprised at how good this tastes and how versatile it is.
Top Review by Bill Hilbrich
This recipe works very well as an alternative dip for corn tortilla chips in place of sour cream based or cheese dips. For a quick off the shelf version, melt three tablespoons of raspberry jelly in the microwave for one minute, and add one tablespoon ( more of less depending on taste ) of jalapeno salsa.
- 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 See How It's Made
- Sterilize jelly jars and lids according to manufacturer's instructions.
- Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
- Fit the steel knife blade into the bowl.
- Chop green pepper into 1/4-inch pieces.
- Measure 1/2 cup.
- Reserve rest for another purpose.
- Chop jalapenos into 1/4 inch pieces.
- Measure 1/4 cup for jelly.
- Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
- Bring to a boil.
- Continue to boil 1 minute.
- Remove from heat; let cool 5 minutes.
- Stir in pectin.
- Strain mixture through a fine strainer to remove pieces of peppers.
- Pour strained liquid into sterilized jars.
- Cover tightly and store in a cool place up to 6 months.