Small Batch Raspberry Jalapeno Jam

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Preserving raspberries is easy, they’re already perfect as they are. So how about trying something different by making your own jam, raspberry with a little twist- jalapeño! This Small Batch Raspberry Jalapeno Jam will make your eyes water, and your tongue crave for more.

Have you every had hot pepper jelly or jam? It is so good as an appetizer, in burgers, or as a glaze on meats! This Small Batch Raspberry Jalapeno Jam combines fresh raspberries and jalapenos to create a flavor explosion and help preserve all of those delicious fruits and peppers from the garden.

This Small Batch Raspberry Jalapeño Jam is perfect, almost too perfect- you’ll become addicted to it! It pairs well with savory dishes, cheese, or even eaten directly from the jar. This jam can be used to make sauce for your meat, or in combination with crackers and cream cheese. You can use the jam to make an unbelievably tasty vinaigrette for your salads. Making a grilled cheese sandwich? Try this smeared on the toast…yes!!! Mike and I actually always put it in our burger meat before grilling. We have had it on our chicken wings and even smoked meatballs!

We have a few raspberry plants the produce like crazy and although Sofie eats them as fast as we pluck them, there are still tons of raspberries that I needed to do something with. A few months ago I made my Raspberry Icebox Cake and Raspberry Pecan Bars, but I needed to do more! And of course our jalapenos do well, too. So what better way to use them up than in an easy and spicy jam that is delicious! Once the burn fades away, you will realize that the combination of sweet raspberry and hot peppers together will be worth making again and again. This infusion of sweet and spicy is just right.

What you need for this Small Batch Raspberry Jalapeno Jam

Ingredients 

• 2 Jalapenos ( or other hot peppers of choice)
• 2 1/2 cups fresh raspberries
• 1/2 tbsp butter
• ½ of a lime
• 3 cups of sugar
• 1/2 of a packet of liquid fruit pectin

How to make Raspberry Jalapeno Jam

First start by rinsing the raspberries and crush them gently using your hands or a potato masher. Take your choice of hot peppers and seed (if you prefer) , slice, and chop them finely. You can choose to skip seeding them if you would like your jam to be even spicier.

Stir the lime juice, sugar, butter and peppers into your crushed berries. Keep stirring the mixture with a wooden spoon or spatula as you bring it to a full boil. Add the fruit pectin and continue to boil the mixture for another minute. Take the mixture from the heat and if there’s foam, make sure to skim it.

Then pour mixture into jars or containers. I left one out in a mason jar. And then I froze the rest in small portions in freezer safe containers. That way when we want to pull a little out at a time, we can.

Want to make a large batch to can?

Then just double the recipe. My small batch makes 2 (16 oz) jars. If you want to do more to make and hand out as gifts, then just double the recipe and see canning instructions below.

Take a canner or stockpot and fill it up halfway with water, bringing it to a boil. Take small jars (cup sized) and place them in the pot with their rings and lids. Rinse them well in the soapy, hot water and cover the pot letting the jars stand in the water until you need to use them.

Double the recipe and proceed.

Begin to ladle the jam into your drained jars. At the top leave a space of about 1/8 of an inch. Make sure that your jars’ threads and rims are properly dry, place the lids on top if the jars and screw them in tightly. Place the jars in a stockpot and leave them to boil for 10 minutes, making sure that the jars are covered by the water at least 1-2 inches.

Remove the jars from the stockpot and place them on a towel in an upright position. Leave the jars on the towel until they’re completely cooled down. After the jars have cooled down, press the middle of the seals with your finger to see if the lid will spring back. If your jars’ lids aren’t properly sealed, place them in the refrigerator.

What is the difference between Jam and Jelly?

Jam and jelly are similar but jam uses the fruit and jelly used the liquids from the fruit.

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5 from 1 vote

Small Batch Raspberry Jalapeno Jam

Prep Time2 minutes mins

Active Time10 minutes mins

Course: Appetizer, Side Dish

Keyword: canning, Hot pepper jelly, jalapeno, jam, preserving, Raspberry, raspberry jalapeno jam

Yield: 2 16 oz. Jars

Cost: $5

Materials

• 2 Jalapenos or other hot peppers of choice
• 2 1/2 cups fresh raspberries
• 1/2 tbsp butter
• ½ of a lime
• 3 cups of sugar
• 1/2 of a packet of liquid fruit pectin

Instructions

• First start by rinsing the raspberries and crush them gently using your hands or a potato masher.
• Take your choice of hot peppers and seed (if you prefer) , slice, and chop them finely.
• Stir the lime juice, sugar, butter and peppers into your crushed berries. Keep stirring the mixture with a wooden spoon as you bring it to a full boil.
• Add the fruit pectin and continue to boil the mixture for another minute. Take the mixture from the heat and if there’s foam, make sure to skim it.
• Ladle into jars or containers.
• Store in refrigerator or freezer.

Notes

Note: See post for canning instructions 

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Like this recipe? make sure to check out my:

Blackberry Vanilla Bourbon Jam

Hot Pepper Jelly Smoked Meatballs

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