Ingredients
32
32 servings
- ā¢1 cup fresh or frozen raspberries
- ā¢0.5 cup chopped green bell pepper
- ā¢0.25 cup chopped jalapeno pepper
- ā¢3 cups white sugar
- ā¢0.75 cup apple cider vinegar
- ā¢0.33333334326744 (6 fluid ounce) container liquid pectin
- ā¢1 sprig fresh mint
Instructions
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
- Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
Nutritional Facts
Per 32 servings
- Calories: 77
- Carbohydrate: 20g
- Fiber: 0g
- Protein: 0g
- Sugar: 19g
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