Raspberry Pepper Jelly

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.