Raspberry Pepper Jelly - Mom 2-3 red bell peppers (about 2 3/4 cups)*
1-2 T. jalepeno peppers (I use 1) 3/4 C raspberry vinegar 3/4 C white vinegar
6 1/2 C sugar 1/2 T butter
3 oz. liquid fruit pectin
*you can also use green, purple, orange or yellow bell peppers; red and green make fun holiday colors!
Cut peppers into pieces and remove seeds.
Put peppers and half of the vinegar in food processor and chop until the peppers are medium to fine.
Add this and rest of vinegar to sugar in large 5 qt. pan and bring to a full rolling boil.
Add 1/2 tsp butter to reduce foam.
Stir in pectin quickly.
Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat and skim off any foam with metal spoon (I usually don't have much foam).
Ladle quickly into prepared jars. Fill to 1/8" of top. Wipe rims, cover with flat lids and screw bands tightly. Invert jars 5 minutes then turn upright. Lids will make a "ping" sound when sealing. Let stand at room temperature 24 hours. Refrigerate any jars that do not seal.
Note: After about 2 hours shake jars to disburse peppers that have risen to the surface. It just makes a nicer appearance when gift giving.