raspberry jalapeno jam

★★★★★ 1
a recipe by
Michelle Trautman
Phoenix, AZ

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

★★★★★ 1
serves 8-12 half pint jars

Ingredients For raspberry jalapeno jam

  • 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

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.

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