raspberry jalapeno jam

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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