RODNEY’S RASPBERRY-JALAPENO JELLY

1 cup fresh or frozen raspberries
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.

LIBBA'S APRICOT PEPPER JELLY

2 cups red or green bell pepper strips
2 cups cider vinegar

¼ cup (or to taste) chopped fresh jalapeno peppers
1 cup dried apricot halves, slivered
6 cups sugar
3 oz. liquid pectin



Combine pepper strips, vinegar and jalapeno peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to a boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once. Place in metal rack of a metal canner and cover with 1 to 2 inches of hot water. Bring water to a boil, cover with lid and process in boiling water bath for 15 minutes. Place a cloth on the counter and use jar lifter to remove hot jars to cloth. Cool for 12 to 24 hours. Makes 6 half-pint jars. Store in a cool, dry place. Refrigerate after opening jars for use.

JALAPENO JELLY RELISH

¼ to ½ cup canned jalapeno peppers, stems removed
¼ cup cider vinegar
¾ cup chopped red or green bell peppers
6 cups sugar
1 cup cider vinegar
red or green food coloring
6 oz. Certo pectin

This recipe requires the following canning equipment: water bath canner with a lid, metal jar rack, jar lifter, ladle, strainer and cheesecloth. Please read and follow all directions for the proper procedures to insure the safety of your canned food and equipment.

Place canned jalapeno peppers, ¼ cup cider vinegar and chopped bell peppers into blender and puree. Place sugar, 1 cup of cider vinegar and puree pepper mixture in a saucepan and bring to a boil. Skim off foam. Strain hot mixture through cheesecloth and return to saucepan. Add a few drops of food coloring and Certo pectin. Bring mixture to a boil again; remove from heat. Ladle hot jelly into 6 sterilized half-pint jelly jars leaving ¼-inch headspace. Wipe the tops of the jars with a clean damp cloth to remove any food particles. Seal jars with metal lids and then screw on metal bands, just until it begins to tighten. Place capped jars in rack inside of canner filled with heated water. Water should 1 to 2 inches over tops of jars. Bring water to a boil, covered with lid and process for 5 minutes. Remove hot jars from canner with jar lifter and set hot jars on a clean dishtowel to cool for 12 to 24 hours. Store in a cool, dry place.
To serve: Place a block of cream cheese on a plate and spoon pepper jelly over top. Spread on crackers. Refrigerate unused portion.

PEPPER JELLY

1 cup chopped red or green bell pepper
½ c. chopped fresh jalapeno pepper
5 cups sugar
1 ½ cups apple cider vinegar
1 package (6 oz.) liquid pectin

Remove stems, veins and seeds from the peppers – leave a few jalapeno seeds in for extra heat. Chop peppers in food processor. In a large pot, combine peppers, sugar and vinegar. Bring to a rolling boil; continue boiling for 3 minutes. Remove from heat and cool for 5 minutes. Stir constantly while adding liquid pectin. Allow mixture to cool for 2 minutes. Stir for another minute. Pour into hot, sterilized jars and place sterilized lids on top. Secure lids with bands and allow jars to cool at room temperature. Jars should develop a vacuum seal. Note: This jelly is delicious served with cream cheese and crackers. Small jars make nice hostess or holiday gifts.