This dip was given to us at Christmas time by our neighbors Morgan & Kenny.
Everyone raved about how good it was and wished there was more. I love anything Raspberry and this had a great twist to it.
1/2 t butter
3 pkg 16 oz. frozen raspberries thawed
1 pkg pectin
7 cups sugar
1 70z. can chopped jalepenos with juice
Put butter, raspberries and pectin in a large pan and bring to a boil. Once it starts to boil add the sugar and jalepenos with juice, stirring constantly . Once it returns to a boil continue for 1 minute stirring constantly.
Laddle into pint or 1/2 pint jars. Clean off rims and seal. Tighten the rings every 5 minutes for 15 min.
Makes 6-8 pints or 12-14 1/2 pints.
**** When you serve put over a block of cream cheese and serve with crackers.
Will keep in the fridge for about 1 month.