Raspberry-Jalapeno jelly

1 green bell pepper
1 cup frozen raspberries or fresh raspberries
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin

1 Sterilize jelly jars and lids according to manufacturer’s instructions.
2 Remove seeds from green pepper and chilies Be very careful with chiles – don’t touch your eyes.
3 Fit the steel knife blade into the bowl.
4 Chop green pepper into 1/4-inch pieces.
5 Measure 0.5 cup.
6 Reserve rest for another purpose.
7 Chop jalapenos into 0.25 inch pieces.
8 Measure 0.25 cup for jelly.
9 Place the Raspberries, 0.5 cup green pepper and 0.25 cup jalapenos, sugar and vinegar in a large saucepan.
10 Bring to a boil.
11 Continue to boil 1 minute.
12 Remove from heat; let cool 5 minutes.
13 Stir in pectin.
14 Strain mixture through a fine strainer to remove pieces of peppers.
15 Pour strained liquid into sterilized jars.
16 Process in a boiling water bath for 10 minutes.