Recipe: Jalepeno Raspberry Pepper Jelly

This is for raspberry jalapeno, but using blueberries instead should be fine.

Jalepeno Raspberry Pepper Jelly

2 cups bell peppers (red, green, or both)
1 cup raspberries
1 or 2 fresh jalepeno peppers
6 cups sugar
1 1/2 cups vinegar (5% acidity)
2 pouches liquid pectin
few drops red or green food coloring (optional)

Grind or chop the bell peppers and jalepenos. When handling the jalepenos, USE GLOVES to avoid burns. (I use a food processor.)

Combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly.

Remove from heat and let stand 15 minutes. Bring to a boil again for 2 minutes.

Add pectin and bring to a rolling boil.

Remove from heat and stir for 5 minutes. Add coloring, if desired. Pour into hot jelly jars and seal with lids. Process in boiling water bath for 10 min. Store in a cool dark place. Jelly may take up to 3 to 4 weeks to set.

Personal notes: I used red bell and jalepeno peppers when I added red food coloring and green bell and jalepenos when I added green food coloring. One jalepeno is quite mild and 2 is moderate. If you want hotter jelly, add 3 jalepenos. I used 2 jalepenos in my jelly.