Raspberry Jalapeno Jam

1 c raspberries, washed

5 jalapeno peppers, washed, seeded, finely chopped

1 green bell pepper, washed, seeded, finely chopped

3 c sugar

3/4 c apple cider vinegar

3 oz pectin

Combine the raspberries, bell pepper & jalapeno peppers in a saucepan 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 pepper. Pour the strained liquid into sterilized jars and seal.