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Pickling & Jelly
Jelly3

Shanna's Mango Raspberries Hot Pepper Jelly

2 cups crushed raspberries
1 1/2 cups diced mango
1/2 cup diced orange flesh
1/4 cup Hot Peppers, (Jalapeno, Habanero, Bannana)
7 cups sugar
1 teaspoon citric acid
juice of one lime; about 1/4 cup
2 foil pouches liquid fruit pectin (Certo or Ball brand)
Have ready 8 prepared half pint canning jars, lids, and rings.

Combine prepared fruits, peppers, sugar, citric acid, lime juice in a large non-reactive pan. Stir and bring to rolling boil over high heat. Stir in the liquid pectin, return to boil, and boil hard for one minute. Remove from heat, stir about 3-5 minutes, and carefully pour into sterilized half-pint canning jars. Wipe rims clean with damp cloth. Cover, seal, and process in boiling water bath for 5 minutes.