1 cup fresh or frozen raspberries (I always use fresh)
1/2 cup chopped red pepper
1/4 cup chopped jalapeno (for mild, remove the seeds, for hot, leave some of the seeds in)
3 cups sugar
3/4 cup white vinegar
1 (3 oz.) pkg. liquid pectin
In a saucepan, combine all ingredients except pectin. Bring to a boil. Boil 3 minutes, then cool for 5 minutes. Stir in liquid pectin. Pour in jars and seal.