*Note - if you want to make this a seedless jam, you need to ensure that, after removing the seeds (or half of the seeds), that you still have 1 cup of (crushed) raspberries left to make this batch of jam.

GO to How to Remove Raspberry Seeds for Jam
Ingredients

1 cup fresh or frozen raspberries
1/2 green bell pepper, chopped
1/4 jalapeno pepper, chopped
3 cups white sugar
3/4 cup apple cider vinegar
2 ounces of liquid pectin

Directions

Sterilize jars and lids by immersing in boiling water for at least 5 minutes.

Keep the jars and lids hot until ready to use.

In a saucepan, combine the raspberries, bell pepper, and the jalapeno pepper with the sugar and the cider vinegar.

Bring to a boil over medium-high heat, and boil rapidly hard for 1 minute.

Remove the above mixture from the heat, and let stand for 5 minutes.

Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers.

Ladle to jam into the sterilized jars, wipe the rims,
and add the screw band to fingertip tight.

Store in a cool, dark place.

Refrigerate jam after opening.