3 habañero peppers
2 sweet red peppers
1 sweet green pepper
6 ounces fresh red raspberries
2 1/4 cups water
1 cup vinegar
1 package Sure Jel Pectin
4 cups granulated sugar
Chop up the peppers in a processor until they are chopped up fine. Put all but
1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil, cover
and reduce heat to simmer and cook 15 minutes.
Press through a sieve or jelly bag. You should have 2 cups prepared juice.
Return the juice to a cleaned pot. Add vinegar and reserved chopped peppers. Let
cool 15 minutes.
Add pectin. Bring to a boil. Add sugar. Bring back to boil and boil hard for 2
minutes. Remove from heat, skim foam. Ladle into hot 1/2 pint jars leaving 1/8"
headspace. Seal. Process in a boiling water bath for 5 minutes*.
*recommended by the USDA