Recipe: Raspberry Jalapeno Jam

RASPBERRY JALAPENO JAM

1 green bell pepper
5 jalapeno peppers
1 cup frozen raspberries or fresh raspberries
3 cups sugar
3/4 cup cider vinegar
3 ounces liquid pectin

Sterilize jelly jars and lids according to manufacturer's instructions.

Remove seeds from green pepper and jalapenos. Be very careful with chiles -- don't touch your eyes.

Fit the steel knife blade into the bowl of food processor. Chop green bell pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose.

Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.

Place the raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.

Remove from heat; let cool 5 minutes. Stir in pectin. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars.

Process in a boiling water bath 10 minutes.