Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute.
Remove from heat and let stand for 5 minutes.
Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers.
Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
