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Instructions |
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In a sauce pan combine raspberries, bell peppers, jalapeno peppers with sugar and apple cider vinegar. Bring to a boil over medium high heat and boil rapidly for 1 minute. (Stir during the rapid boil) Remove from heat and let stand 5 minutes.
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Stir in liquid pectin and run the mixture through a strainer to remove bits of peppers.
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Warm empty jars in the oven for a few minutes. Take 1 out of the oven at a time and pour the jam into the jar, leaving 1/4 inch head space. Put on the lids, some will seal on their own. Let set over night and store in freezer.
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Serve this over 1 8oz block of cream cheese with crackers.
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Originally Submitted
10/3/2011
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