Raspberry Red Pepper Jam
List of Ingredients
1/2 cup jalapeño peppers seeded and sliced
1 large red bell pepper seeded and sliced
2 cups cider vinegar
1-1/2 cups raspberries
6 cups sugar
1 package pectin (1-3/4-oz. powdered or 3-oz. pouch liquid)
few drops red food coloring (optional)
Recipe
All right...I admit it: I'm pretty much a wimp when it comes to hot and spicy foods. Oh, yes--when I was younger, I could eat a peck of jalapeño peppers, and never bat an eye. (Uh, well maybe not...) But the point is that, as I've grown older, I seem to have lost some of my tolerance for hot and spicy foods.
But this recipe seems to combine the best aspects of sweet and hot and really gets away with it. Even though the price of raspberries rivals the cost of an ounce of solid gold, I think that you will find this recipe well worth however much dinero you have to shell out.
Blend first 4 ingredients in blender or food processor, add sugar and boil for 5 minutes. Add pectin and coloring (if desired), boil 1 minute more. Skim foam and pour into hot jars. Process 10 minutes in boiling water canner.
Makes about 6 half-pints.
(For a pretty marmalade effect slice red pepper thin and add with sugar)
This is the recipe as posted by Chelle. Just a few comments: If you are using liquid pectin, the recipe is fine as written. If you are using powdered pectin, combine all ingredients EXCEPT the sugar, bring to a full, rolling boil, and allow to boil for one minute. Add the sugar all at once. Allow to come to a rolling boil and boil for one minute. Your jam should set nicely!
This recipe has a great taste. The peppers underscore the delicate raspberry taste.
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