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Raspberry Jalapeno Jelly

Reviewed: Nov. 7, 2010
This was my first time making jelly. Kindof fun to do. I tweaked the recipe a little. I combined between my canning book recipe and this recipe. It needs a lot more jalapenos than the 1/4 cup full. Next time I will do 3/4 - 1 cup of them. When it came to boiling my book said to boil hard for 10 minutes, then remove from heat, stir in pectin, then place back on burner and bring to boil for 1 more minute. My jelly turned out great, it set up within 30 mins, just wished I would of put more jalapenos in for some bite.
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