½ cup chopped green bell pepper
¼ cup chopped jalapeno pepper
3 cups white sugar
¾ cup apple cider vinegar
1/3 container liquid pectin
Sterilize jars and lids by immersing in boiling water for at least 5 minutes. In a saucepan, combine the raspberries, bell pepper, and jalapeno pepper with the sugar and cider vinegar. Bring mixture to a boil over medium-high heat and boil rapidly for 1 minute. Remove from heat and let stand 5 minutes. Stir in liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars and refrigerate after opening.
