Friday, January 22, 2010

HOT RED RASPBERRY DIP

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.

Ingredients
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.

1 comment:

  1. I love this dip! If you want it to be a bit more spicier you can use 12 oz bags of raspberries. Or buy the really spicy jalepenos.

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