Raspberry Jalapeno Jelly Recipe

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.