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! ---------------------------------------------------------------------------
Nutrition
Ingredients
