mmmmm raspberries
My favorite berry makes another appearance. This jelly is divine and easy. I followed this recipe exactly. A few tips though. I had to let mine get to a good true violent rolling boil. If it's not really rolling then you're going to get delicious raspberry jalapeno sauce which is equally delicious and a great glaze for meats but if you want jelly let it roll baby roll.
1 whole Green Bell Pepper
1 cup Raspberries (fresh Or Frozen)
5 whole Jalapeno Peppers
3 cups Sugar
¾ cups Cider Vinegar
3 ounces, fluid Liquid Pectin
Remove seeds from peppers or if you like it hot leave the seeds in, or if you like it kinda hot but not super duper hot leave half of them in. Dice up all your pepers nice and small about 1/4inch pieces. Place raspberries, peppers, sugar, and vinegar in a large saucepan. Bring to a boil. No really let them BOIL.
Continue to boil for 1 minute (I needed to let mine boil for more than 1 minute - I boiled it for like 3-4mins). Remove from heat and allow to cool for approximately 5 minutes. Stir in pectin. Strain mixture through a fine strainer to remove pieces of peppers. Pour into sterilized jars.
Seal and process for 10 minutes.
Okay here's the deal. If you are making one batch of this and you're using pint jars you're only going to get maybe one or one and half full pint jars. Which begs the question why process it? Just stick it in your fridge and eat use that sweet hot goodness. If you are using smaller half pint jars and gifting these (and please remember me on your gift list) then process them. Still I think I would make a couple of batches of this just to justify the canning process.
Dollup this on top of cream cheese and serve with crackers and you're the belle of the ball.
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