Ingredients

Instructions

  1. Sterilize jelly jars and lids according to manufacturer's instructions.
  2. Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
  3. Fit the steel knife blade into the bowl.
  4. Chop green pepper into 1/4-inch pieces.
  5. Measure 1/2 cup.
  6. Reserve rest for another purpose.
  7. Chop jalapenos into 1/4 inch pieces.
  8. Measure 1/4 cup for jelly.
  9. Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
  10. Bring to a boil.
  11. Continue to boil 1 minute.
  12. Remove from heat; let cool 5 minutes.
  13. Stir in pectin.
  14. Strain mixture through a fine strainer to remove pieces of peppers.
  15. Pour strained liquid into sterilized jars.
  16. Cover tightly and store in a cool place up to 6 months.
  17. Enjoy!