Raspberry Jalapeno Jam

Michelle Trautman

By
@Chelleskitchen

This is yummy poured over cream cheese and served with crackers.


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Rating:
★★★★★ 1 vote
Serves:
8-12 half pint jars

Ingredients

14-20
jalapeno peppers, finely chopped
2
red bell peppers, finely chopped
1 1/2 c
apple cider vinegar
2 c
frozen raspberries
7 c
sugar
5 Tbsp
fruit pectin, powdered

Step-By-Step

1Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occasionally.

2Simmer 10 minutes

3Wisk in pectin, bring to hard boil until thickens slightly (when spoon dipped in and is pulled out jam should drip in sheet rather than drops)

4Remove from heat and sit for 10 minutes

5Ladle into the 8 oz mason type jars (sterilized) and process in boiling water bath for 10 minutes to seal. If you do not like chunks, strain before putting in jars.

About this Recipe

Course/Dish: Fruit Sauces