| | Directions | | Using gloves, and in a well ventilated area, wash, remove seeds and grind peppers. Crush raspberries one layer at a time. Combined peppers, raspberries, raspberry juice, white vinegar, apple juice and pectin in a large saucepan, stir until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring frequently. Add sugar all at once and bring to a hard boil, and boil for (2) minutes. Skim off foam with a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4' head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 4 cups Raspberries (crushed one layer at a time) |
| - | | 3 cups Green Pepper, (remove seeds and grind) |
| - | | 1/2 cup Jalapenos (remove seeds and grind) |
| - | | 1 cup raspberry juice |
| - | | 2 tablespoons Lemon Juice |
| - | | 1 1/2 cups White Vinegar |
| - | | 1/2 cup apple juice |
| - | | 1 tablespoon Butter (I cant believe its not butter) |
| - | | 6 cups Sugar (measured and set aside) |
| - | | 1 box Pectin |
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