Before combining the raspberries with the other ingredients, cook the raspberries in a small saucepan over medium heat until they soften and release their juices (about 5–7 minutes).
Press the cooked raspberries through a fine-mesh sieve or cheesecloth to separate the seeds from the pulp. Discard the seeds and keep the strained raspberry puree. Then add that to the rest of the ingredients.

Place the dehydrated peppers in a bowl and cover them with warm water. Let them soak for about 20–30 minutes, or until they become soft and pliable.
Drain the water and pat the peppers dry with a paper towel.
Dice the rehydrated peppers as needed.
Dehydrated peppers will absorb some liquid during rehydration. To maintain the jelly’s consistency, slightly reduce the apple cider vinegar (by 1–2 tablespoons) or increase the sugar by a similar amount to ensure the jelly sets properly.
Add the rehydrated peppers to the saucepan along with the strained raspberry puree, sugar, and apple cider vinegar. Proceed with the recipe as written.

You should use a liquid pectin.

Mine did nit set with liquid pectin. I think it should have cooked longer and checked with the frozen plate to make sure it was ready.

I’m so glad you thought it was easy to make. Thanks for letting me know you received compliments on it. That was very thoughtful to make a batch for your friends with less heat.

Thanks for sharing what worked for you in the recipe, and for sharing the safety tips for adding the peppers.

I use the powder sugar free pectin it seems to work much better I also used calrolina reaper , scorpian and jobka bruht peppers in mine but if you do this be very very careful handling them I wear a mask when I stir them in the hot liquit because it is strong and I make sure to use bell peppers as well

The berries should be left whole. You can see the whole berries in the image under Step 2.

Yes, you can store this on a shelf like the rest of your canning.

Yes, you can store it in the freezer for up to one year.