Jalapeno Berry Jelly

This is a recipe from another web-site by Teagan Lefere. She writes that she has made jalapeno jelly for years and one year added raspberries and won't go back to plain jelly again. You can use raspberries, blackberries, cranberries or any other berry (or berry mix) of your choice. This is her recipe and directions.

• Ready In: 1 hr 10 mins
• Yields: 7 cups

Ingredients

• 12  fresh jalapenos
• 2  cups apple cider vinegar
• 6  cups sugar
• 2 1⁄2 cups raspberries (or any other berry or berry mix)
• 1 (3 ounce) package  liquid fruit pectin

Directions

1. Puree peppers with some of the apple cider vinegar. Keep seeds in 4 peppers for heat. You can seed all for less heat or leave more for more heat. Add to a 4 cup measuring cup with remaining cider vinegar.
2. Crush berries and add to the 4 cup measuring cup with the peppers and vinegar, so it all equals 4 cups. (You can tweak this to taste. To make it less warm, cut back on the peppers and add more berries. Just have 4 cups of produce/vinegar to add to pot with sugar.).
3. Add sugar to 8 quart pot. Add jalapenos, berries and vinegar mixture to sugar. Cook to full hard rolling boil where you can't stir it down. Boil for 10 minutes. Carefully time this.
4. Add 1 packet of fruit pectin to hot jam. Stir and boil for 1 more minute. Remove from heat.
5. Fill hot clean jars and seal with warm canning lids and rings. Leave 1/4 inch head space in the jars. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes then turn right side up for storage.
6. (She notes that she does not use a water bath and has great success with this jelly recipe.).