Email to Cat      

Raspberry Habanero Jam

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"I've always been of the opinion that when it comes to preserving raspberries, the simplest approach is the best. And so, I typically make my jam with just enough sugar to ensure a set and a squirt of lemon juice for balance. But once while wandering a farmers' market, I happened on a vendor selling homemade jams. She had a spicy raspberry jelly that made my eyes water. Once the burn faded, I realized that there was something about the way the raspberry and peppery heat went together that made me want to try it in my own kitchen. Combined with a little cider vinegar, it makes an excellent glaze for chicken wings."

List of Ingredients

â—¦ 1 dry quart raspberries (about 1 ½ pounds)
â—¦ 1 ½ cups granulated sugar
â—¦ 1 habanero pepper, sliced along the sides
â—¦ Juice of ½ lemon


Recipe

Prepare a boiling water bath and two half-pint jars. Place two lids in a small saucepan of water and bring to a gentle simmer.

In a medium bowl, combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing up the fruit a bit as you go. Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the berry mixture into a large skillet. Add the hot pepper.

Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the pepper. It's done when you pull a spatula through the jam and it doesn't immediately rush in to fill the space you've cleared.

Remove the jam from the heat and fish out the spent habanero. Funnel into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Makes 2 half-pint jars