10 jalapenos, diced
1 1/2 cups apple cider vinegar
2 cups frozen raspberries
7 cups sugar
6 oz. liquid pectin envelope
1.Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occasionally. Simmer for 10 minutes.
2. Add pectin bring to hard boil, boil for 1 more minute.
3. Remove from heat and sit for 10 minutes.
4. Strain jelly thru metal strainer or cheese cloth to remove the raspberry seeds and pepper flesh. (optional)
5. Ladle into the 8 oz canning jars (sterilized) and process in boiling water bath for 10 minute.
