Recipe: Raspberry Jalapeno Jelly, Raspberry Inferno Sauce

Martha,

Here is a recipe for a jelly and a sauce. I hope one of them is what you are looking for.

Raspberry Jalapeno Jelly
Makes 1 pint

1 cup fresh or frozen raspberries
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeno pepper
3 cups white sugar
3/4 cup apple cider vinegar
1/3 (6 fluid ounce) container liquid pectin
1 sprig fresh mint

Sterilize jars and lids by immersing in boiling water for at least 5 minutes.

In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. 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. Makes 32 servings

Raspberry Inferno Sauce

1/2 chipotle pepper
1 teaspoon adobo sauce
1/2 jalapeno, seeded
8 ounces raspberry preserves

Use a food processor to mix the ingredients. Store in refrigerator. Great as a sauce for chicken wings.