Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 2 cups Raspberries (Fresh Or Frozen)
- 1 cup Red Or Green Bell Pepper, Finely Chopped In Food Processor
- 3 Tablespoons Chopped Jalapeno Peppers
- 2 cups Apple Cider Vinegar
- 1-¾ ounce, weight Powdered Sure Jell Pectin
- 6 cups Sugar
Preparation Instructions
Combine raspberries, bell pepper, jalapeno pepper, vinegar and Sure-Jell in a large pot. Bring to a boil, making sure pectin is dissolved, stirring constantly. Add the sugar all at one time; bring to a boil and boil for 4 minutes.
Pour into sterile hot jars, place lids and rings on and finger tighten the lids. Process in a warm water bath for 10 minutes.
This will make approximately 36 to 42 ounces of jam which is approximately 6-8 six-ounce size jelly jars.
