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-inch headspace. Seal.
Process in a boiling water bath for 5 minutes*.
*recommended by the USDA
Posted by ginnyo at Recipe Goldmine 10/5/2001 12:47 pm.