Raspberry Jalapeno Jam

Michelle Trautman


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


★★★★★ 1 vote

8-12 half pint jars


  • 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
  • 5 Tbsp
    fruit pectin, powdered

How to Make Raspberry Jalapeno Jam


  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.

Printable Recipe Card

About Raspberry Jalapeno Jam

Course/Dish: Fruit Sauces

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