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raspberry jalapeno jam 1
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5 from 1 vote

Small Batch Raspberry Jalapeno Jam

Prep Time2 minutes
Active Time10 minutes
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