• Pre-heat jars by boiling in water for about 10 minutes. Keep the jars warm until ready to fill with hot jelly.
• Rinse the raspberries under cold water and remove any stems. Put a plate in the freezer to chill (this will be used to test the jelly for doneness).
• Chop the habanero peppers finely, removing the pith and seeds.
• In a large saucepan, combine the raspberries, chopped habanero peppers, sugar, and apple cider vinegar.
• Stir the mixture over medium heat until the sugar has completely dissolved.
• Increase the heat to medium-high and bring the mixture to a rolling boil, stirring frequently.
• Once the mixture reaches a boil, stir in the packet of liquid pectin.
• Continue to boil the mixture for another 1-2 minutes, stirring constantly.
• To test if the jelly has reached the setting point, place a small amount on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it’s ready.
• Once the jelly has reached the desired consistency, remove the saucepan from the heat.
• Use a spoon to skim off any foam that has formed on the surface.
• Carefully pour the hot jelly into the hot, sterilized jars, leaving about ¼ inch of headspace at the top.
• Wipe the rims of the jars clean with a paper towel dipped in vinegar.
• Place the lids on the jars and screw on the bands until they’re fingertip tight.
• Allow the jars to cool undisturbed for 12 hours to let the pectin set.
• Refrigerate and consume within a few weeks.

Processing (Optional)

• If you plan to store the jelly for an extended period, you can process the jars in a boiling water bath for 10 minutes just after covering with the lids. This will ensure a proper seal and kill off bacteria.