Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
32
Yield:
1 pint
Ingredients
Directions
Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
Combine raspberries, bell pepper, and jalapeño peppers with sugar and cider vinegar in a saucepan. 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.
Nutrition Facts (per serving)
| 77 | Calories |
| 20g | Carbs |
| 0g | Protein |
nt
77
