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

Add to Grocery List

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

  • 1Put 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.
  • 2Add 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.
  • 3Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
  • 4Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
  • 5Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
  • 6Remove 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

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy




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