Submitted by Patti Wilson Yield: Approximately 3+ pints. 2 cups red peppers chopped fine (do not use food processor) 3 fresh jalapeno peppers, seeded, ribbed and chopped (you might want to use rubber gloves for this) 5 1/2 cups sugar 1/2 cup lemon juice 3/4 cup vinegar 1 box Certo (tinfoil-use both) 12 oz pkg unsweetened frozen raspberries, thawed. red food coloring, if needed Heat all ingredients except lemon juice and Certo. Boil 3 minutes-add juice and Certo. Boil 2 minutes. Put in hot jars and seal.
Serve with cream cheese and crackers. I like it with Ritz best. Note: This jelly and the Pepper Jelly are great Christmas gifts (red & green), given with a box of Holiday Ritz crackers and a brick of cream cheese.
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