Keyword: canning, Hot pepper jelly, jalapeno, jam, preserving, Raspberry, raspberry jalapeno jam
Yield: 216 oz. Jars
Cost: $5
Materials
2Jalapenosor other hot peppers of choice
2 1/2cupsfresh raspberries
1/2tbspbutter
½of a lime
3cupsof sugar
1/2of 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.