Raspberry Jalapeno Jelly - cooking recipe

Ingredients

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

Preparation

Sterilize jelly jars and lids according to manufacturer's instructions.
Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
Fit the steel knife blade into the bowl.
Chop green 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.
Cover tightly and store in a cool place up to 6 months.
Enjoy!