Raspberry Jalapeno Jelly

• 1 green bell pepper
• 1 cup frozen raspberries or 1 cup fresh raspberry
• 5 jalapeno peppers
• 3 cups sugar
• 3/4 cup cider vinegar
• 3 ounces pectin

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!

green bell pepper, frozen raspberries, jalapeno peppers, sugar, cider vinegar, pectin

Taken from www.food.com/recipe/raspberry-jalapeno-jelly-8542 (may not work)