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Raspberry-Jalapeño Jam

Source of Recipe

From "The Prepper's Canning Guide" by Daisy Luther


Recipe Introduction

"In my mind, there aren't many flavors better than sweet and spicy at the same time. This makes the juxtaposition of raspberries and jalapeños a match made in sweet-spicy heaven. Every year at Christmas, I dump this recipe out over a block of cream cheese and serve it with crackers. I could honestly just eat that and nothing else, although people seem to frown on guests that don't eat some of the turkey. This jam makes a lovely and elegant appetizer, a tasty glaze for chicken or fish, and a delightful condiment on a turkey and Swiss cheese sandwich."

List of Ingredients

â—¦ 8 cups raspberries
â—¦ 4 cups sugar, divided
â—¦ 2 to 4 jalapeño peppers
â—¦ ¼ cup lemon juice


Recipe

Prep the raspberries by washing them gently. Roughly purée in the food processor.

In a large bowl, layer the raspberry purée with 2 cups of the sugar. Leave this in the refrigerator overnight. The next morning, there won't be very much juice. You most likely will not have enough to make syrup.

Carefully prep your jalapeños by wearing gloves, mask, and hazmat suit. (Okay, not really, but be careful 'cause those suckers can really make you burn if you touch your face after playing with them.) I use the food processor to get teeny tiny bits of jalapeño without massive pain and pepper juice exposure.

Stir raspberries, peppers, and lemon juice together in a large pot, bringing the mixture to a simmer. Gradually stir in the remaining sugar and allow it to simmer until it reaches the desired texture.

Ladle the jam into your ready-and-waiting sanitized jars.
Process in a water bath canner for 10 minutes, adjusting for altitude.


Makes approximately 7 (1-pint) jars



• You can pair jalapeños with many different fruits. I've successfully married hot peppers with blackberries and peaches, and the results have been delicious.