Print Options:

Raspberry-Jalapeño Jam

Yields7 - half pint jarsPrep Time40 minsCook Time15 minsTotal Time55 mins

Raspberry-Jalapeño Jam

 2-3 jalapeño peppers, stemmed and deveined
 6 cups sugar
 5 cups or 5-1/2 pint containers raspberries
 2 Tbsp fresh lemon juice
 1-1.75 oz pack of Mrs. Wages® Fruit Pectin Home Jell®
1

Clean and sterilize half-pint 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 1/4 inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.

Nutrition Facts

0 servings

Serving size

7 - half pint jars