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Appetizer

Raspberry Jalapeno Jelly

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Appetizer: Raspberry Jalapeno Jelly

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Servings: 1

fresh or frozen raspberries

chopped green bell pepper

chopped jalapeno pepper

white sugar

apple cider vinegar

liquid pectin

fresh mint

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.

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