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Raspberry-Jalapeno Jam

Submitted by Joy Isaacs, Mrs. Wages Test Kitchens

Yield: 7 cups
Prep: 40 minutes
Process: 15 minutes

Ingredients
2-3 jalapeno peppers, stemmed and deveined
6 cups sugar
5 cups or 5-½ pint containers raspberries
2 Tbsp fresh lemon juice
1-1.75 oz pack of Mrs. Wages Fruit Pectin

Directions

1. Clean and sterilize jars, lids and rings.  Keep warm.
2. Mince peppers.  (For hotter jam, do not devein.)
3. Combine the peppers, sugar, raspberries and lemon juice in a large stainless steel saucepan.  Mash with a potato mashers over medium high heat, stirring often.  Bring to a rolling boil; boil for 1 minute.
4. Reduce heat; stir in pectin.  Simmer for 10 minutes; stirring frequently (mixture will thicken slightly).  Quickly skim off any foam.
5. Quickly pour jam into prepared jars, leaving ¼ inch headspace.  Remove air bubbles and cap jars.  Process immediately in a boiling water bath for 15 minutes.