Raspberry Jalapeno Jelly

Recipe by Gay Gilmore
READY IN: 50mins
SERVES: 10
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Enjoy!
Advertisement