How to make Raspberry Jalapeño Jam

This jam is delicious served on a cracker with cream cheese or goat cheese – the perfect snack or easy appetizer if you are hosting a dinner party. It also makes an excellent addition to a charcuterie board or hostess gift. Makes 10 jars.

Ingredients:

• 2 1/2 pounds of raspberries (40 oz. = ~5 cups of raspberries)
• 4 large jalapeño peppers, seeded and minced
• 1/4 cup lemon juice
• One 3 oz. liquid fruit pectin
• 7 cups of sugar

Step One: Prepare your jars- they should be clean with new lids and bands.

Step Two: Add the raspberries, minced jalapeño peppers, lemon juice, sugar and liquid pectin to a large saucepan. Heat over medium-high heat and bring to a boil, stirring frequently. Add the liquid fruit pectin and return to a boil. Cook 1 minute.

Step Three: Pour a portion of the jam mixture into a large Pyrex measuring cup or use a ladle to fill up the jars within 1/4″ of the top. Wipe down the outside of the jars (if needed) with a damp cleaning rag and cover with the lid and screw the band on tight. You should have 10 half pint jars filled with fresh raspberry jalapeño jam when you are done.

Step Four:  If you don’t want to refrigerate all of the jars of jam you’ll need to seal your cans. This is pretty simple! Take the largest pot you have and put in as many jars of the jam as possible into the pot – my 8 quart pot holds 6 jars easily. Fill the pot up with water until the jars are covered with 1-2″ of water. Cover with a lid and bring to a boil – boil for 10 minutes. Carefully remove the jars (I use tongs) and place them on a kitchen towel to cool completely.

Step Five: After the jars have cooled completely you can check the seals by pressing the middle of the lid with your finger – if the lid springs back the lids are not sealed and you’ll need to refrigerate the jars. If the lid does not spring back then it is safe to store in your pantry for ~ 1 year.

Enjoy!