Raspberry Red Pepper Jelly

Raspberries are ripe in the Fraser Valley and yesterday I popped into Neufeld Farms and picked up beautiful berries to make some Raspberry Pepper Jelly which pairs beautifully with cream cheese and crackers for a quick appy or a perfect little hostess gift.  If you don't want to make the jelly now. .simply freeze soft packed berries into a small freezer bag and you will have them measured and ready to use in fall or winter.

• 3 cups raspberries (use a one cup measuring cup and pack them lightly, don't press them down flat. .they shouldn't squish)
• 2 large red bell peppers
• 10 jalapeno peppers
• 1 1/2 cup apple cider vinegar
• 8 cups white sugar
• 2 boxes of 170 ml liquid certo  (this means 4 pouches)  170 ml is about 5.75 ounces for American measuring

1. Sterilize lids and  jars with boiling water. Amount of jars depends on what size you use. The batch of jelly is about 10 cups.
2. Put the raspberries in a large cooking pot.
3. Roughly dice the red bell peppers and the jalapeno peppers  (use rubber gloves) and put them in a food processor and pulse until they are a fine dice.  Alternately. .finely dice them by hand.
4. Add the peppers into the pot.
5. Add the cider vinegar and the sugar and bring to a light boil.  Simmer for 8 minutes.
6. Add the certo liquid and boil hard one minute.
7. Pour the hot liquid into a large sieve. You might have to do this in batches, dumping out the pepper and raspberry seeds in between. 
8. This should leave you with about 10 cups of jelly.
9. Skim the foam and pour into little jars.
10. Wipe the rims to be sure you haven't dripped and top with lids and screw hand tight.
11. Process the jelly in a canner in boiling water bath for 10 minutes.
12. Using a canning jar tong, remove to a draft free area and let them cool.
13. Be sure all the jars have sealed and then store in a dark cool place.

For safe canning instructions. .please have a look at this link here.