Raspberry Jalapeno Jam

Michelle Trautman

By
@Chelleskitchen

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


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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

Directions Step-By-Step

1
Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occasionally.
2
Simmer 10 minutes
3
Wisk 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)
4
Remove from heat and sit for 10 minutes
5
Ladle 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