Ingredients
1 cup fresh or frozen raspberries
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeno pepper
3/4 cup apple cider vinegar
1/3 (6 fluid ounce) container liquid pectin
Method
Sources
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
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sterilize jars and lids by immersing in boiling water for at least 5 minutes. in a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. bring to a boil over medium-high heat, and boil rapidly for 1 minute. remove from heat and let stand for 5 minutes. stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. pour the strained liquid into sterilized jars, and seal. store in a cool dark place. refrigerate after opening.