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Raspberry Red Pepper Jam


 

1/2 C seeded and sliced jalapeno peppers
1 large red bell pepper
2 C cider vinegar
1 1/2 C raspberries
6 C sugar
1 pkg pectin
few drops red food coloring (optional)
 

Blend first 4 ingredients in blender or food processor, add sugar and boil 5 minutes. Add pectin and  coloring (if desired); boil 1 minute more. Skim foam and pour into hot jars. Process 10 min. in boiling  water canner. Makes 6 half pints. (For a pretty marmalade effect slice red peper thin and add with sugar.)