Raspberry Jalapeno Jam Recipe

Category: Canning and Preserving | Tags: jalapeno, jam, raspberry

Ingredients:
1 cup raspberries, washed
5 jalapeno peppers, washed, seeded, finely chopped
1 green bell pepper, washed, seeded, finely chopped
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin

Preparation:

Sterilize jelly jars and lids according to manufacturer’s instructions.
Combine the raspberries, bell pepper, and jalapeno peppers in a saucepan 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.

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4 Responses to “Raspberry Jalapeno Jam Recipe”

on 31 Jul 2010 at 5:49 pm1Joyce

in the Raspberry Jalapeno Jam recipe, do the peppers need to be prepared by chopping, seeding or anything???
Thank you.
on 31 Jul 2010 at 6:49 pm2admin

Yes, the peppers need to be washed, seeded and finely chopped.
on 13 Aug 2010 at 7:33 pm3Deb

Do you have to put them in a boiling water bath after you put the jelly in the jars?
on 19 Aug 2010 at 11:12 am4admin

@Deb
You can place jam jars in your canning pot with gently boiling water and boil for 5 minutes. Keep your time on this – too long may make your jam runny.

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4 Responses to “Raspberry Jalapeno Jam Recipe”

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