Raspberry, Jalapeno and Zucchini Jam

10
Colleen Sowa

By
@colleenlucky7

I work at our Community Garden, and three days a week we harvest and distribute free produce... With all the free produce, I like to freeze and can what I am able to do.

I made up this recipe and it is a big hit with family and friends! I like things hot, so I also make it with hotter peppers and use more, but this is my original. Sometimes I use Black Raspberry Jell-O, adjust to your own taste.

Pour over cream cheese, serve with crackers. Great for chicken and ribs, use in other recipes.

Play With Your Food ! xo

This is so popular that I had to make several batches this year!

Rating:

★★★★★ 3 votes

Comments:
Serves:
8-14 jars depending on size
Prep:
1 Hr
Cook:
35 Min
Method:
Stove Top

Ingredients

  • 8 c
    zucchini (peeled, seeded and shredded) (2 very large)
  • 1 c
    red bell pepper (seeded) (minced) (1 large)
  • 1 c
    green bell pepper (seeded) (minced) (1 large)
  • 15 large
    jalapeno peppers (minced) (about 2 cups) (only stems are removed)
  • 2 c
    fresh raspberries
  • 1 can(s)
    ( 15 to 20 oune can) crushed pineapple (including juice)
  • 8 c
    sugar
  • 1 c
    bottled lemon juice
  • 2 c
    apple cider vinegar
  • 3 pkg
    raspberry jell-o (small boxes)
  • 3 pkg
    sure jell

How to Make Raspberry, Jalapeno and Zucchini Jam

Step-by-Step

  1. Put all but last two ingredients into large stainless steel pot. Cook on medium-high heat for 20 minutes, stirring frequently. It will thicken as liquid evaporates.
  2. Add the 3 Jell-O packages. Continue cooking and stirring constantly bring to a boil that can't be stirred down for 10 minutes.

    *** Sometimes I add Black Raspberry Jell-O instead of raspberry, this is to get a darker jam.
  3. Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
  4. Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
  5. Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
  6. Remove jars from canner to a towel lined surface. Let sit and cool 24 hours before storing. Make sure jars are sealed.

Printable Recipe Card

About Raspberry, Jalapeno and Zucchini Jam




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