Raspberry jalapeno jelly
Raspberry jalapeno jelly recipe in the canning category
Recipe ingredients:
- 1 cup fresh or frozen raspberries
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped jalapeno pepper
- 3 cups granulated sugar
- 3/4 cup apple cider vinegar
- 1/3, 6 fluid ounces, container liquid pectin
- 1 sprig fresh mint
Recipe method:
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- In a saucepan, combine the raspberries, bell pepper and jalapeno peppers with the sugar and cider vinegar.
- Bring to a boil over medium high heat and boil rapidly for 1 minute.
- Remove from heat and let stand for 5 minutes.
- Stir in the liquid pectin and run the mixture through a strainer to remove bits of peppers.
- Pour the strained liquid into sterilized jars and seal.
- Store in a cool dark place.
- Refrigerate after opening.
Tags: raspberry, jalapeno, jelly, recipe, canning, recipes, cooking