raspberry jalapeno jam

Name: Raspberry Jalapeno Jam
Yield: 8
Ingredients: 14-20 - jalapeno peppers, finely chopped; 2 - red bell peppers, finely chopped; 1 1/2 cup(s) apple cider vinegar; 2 cup(s) frozen raspberries; 7 cup(s) sugar; 5 tablespoon(s) fruit pectin, powdered

(1 RATING)

51 Pinches 2 Photos

Michelle Trautman

Phoenix, AZ

Updated on Feb 12, 2012

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

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yield 8-12 half pint jars

Ingredients

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

How To Make raspberry jalapeno jam

Step 1

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

Step 2

Simmer 10 minutes
Step 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)
Step 4

Remove from heat and sit for 10 minutes
Step 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.
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