Raspberry Habanero Jam

Instructions

• Process vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Transfer mixture to a large stockpot.
• Add sugar, raspberries, and pectin to the stockpot; bring mixture to a boil and cook and stir until jam is smooth and sugar is dissolved, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes.
• Pack jam into the hot, sterilized jars, filling to 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw-on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into boiling water using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid should not move up or down at all). Store in a cool, dark area.