Raspberry Jalapeno Jam
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- jalapeno peppers, finely chopped
- red bell peppers, finely chopped
- 1 1/2 c
- apple cider vinegar
- 2 c
- frozen raspberries
- 7 c
- 5 Tbsp
- fruit pectin, powdered
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.