Ingredients

• 1 cup fresh or frozen raspberries
• 0.5 cups chopped green bell pepper
• 0.25 cups chopped jalapeno pepper
• 3 cups white sugar
• 0.75 cups apple cider vinegar
• ⅓ , 6 fluid ounce

Instructions

1. 1 Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
2. 2 Combine raspberries, bell pepper, and jalapeño peppers with sugar and cider vinegar in a saucepan. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
3. 3 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.

Nutrition per serving