Most people would not think of putting peppers and raspberries in the same sentence, but for me, that spicy sweet flavor is amazing. Good all by itself, or as a relish or sauce for chicken, added to crackers and even spread on a piece of toast, the strong flavor and sweetness of the raspberries is perfectly offset by the spiciness of the Jalapenos. I tried it once and could not get enough, so now this recipe is a keeper in our home.
This jam is not overly spicy, it has just enough bite to be warming on a cool fall morning.
5 cups of Raspberries ( can be fresh or frozen)
2 or 3 peppers ( your choice, for a milder jam use jalapeno for a spicier jam use habanero)
6 cup of Sugar
juice of a lime
1/2 teaspoon butter or margarine
1 pouch of liquid pectin
Wash jars, lids and rings in hot soapy water and then sterilize in boiling water. Keep lids in a small pan of water on the back of the stove set on simmer to keep them hot until you need them.
Put 5 cups of crushed berries in a stainless steel stock pot with peppers that have been seeded and finely chopped. (You can add seeds to the jam to make it even spicier, but if you only want a mild spice remove the seeds)
Add lime juice, sugar and butter to the pot and bring the mixture to a boil. Stir mixture while keeping it at a full boil that does not stir down. Add the pectin and return the mixture to a boil. Let boil for one minute and then remove the mixture from the burner.
Remove any foam from the mixture and then ladle it into hot jars. You should have a 1/8 inch head space. Clean rims of jars and place hot lids and rings on, tightening rings so they are finger tight. Place in a canning kettle that is already at a boil, ensuring that the water covers the tops of the jars by at least 1 inch. Add boiling water if the water is too low. Bring water to a boil and process for 10 minutes.
Remove jam from water immediately and set on a towel to cool. Ensure that jars have sealed completely, lids should be concave, press on lids, if they move the seal has not been made. You can either refrigerate unsealed jars or try processing them again.
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