Canning Raspberry Jalapeno Jam

Canning raspberry jalapeno jam is an excellent method for preserving the berry harvest. However, not every raspberry pepper jam is equal in flavor. A delicious raspberry jalapeno jam recipe makes for a great cheese topper and gift. Do not hesitate in making this tasty recipe.

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The very first item I canned was, believe it or not, raspberry jam. I remember the day clearly. Nerves had settled in, I was perspiring more than I ever had in my life, and I swore that I it was going to be delicious.

What a momentous moment. Eight half pint jars. Eight pings of lids being vacuum sealed. Five individuals dipping their finger into the pot to scoop up what didn’t go into the jar. And guess what? The jam was good.

The canning bug hit and there was no stopping at this point. By the end of summer the simple raspberry jam I made had morphed into something more. Something spicier. Something beyond delicious. A raspberry jalapeno jam recipe was created.

Raspberry jalapeno jam is not an average jam, but one that adults love. This spicy raspberry pepper jam served over warmed brie or goat cheese is by far, the tastiest way to consume this jam. While you’re at it, grab the homemade raspberry cordial and say, hello, to summer.

In fairness to the children, especially ones which adore Anne of Green Gables, a kid friendly raspberry cordial is a great option. Feel free to make this recipe shelf stable by using a steam canner or hot water bath canner.

How Spicy is too Spicy?

This canning recipe calls for the jalapeno seeds to be removed and discarded. However, if you seek heat do not remove the seeds be prepared for the jam to be spicy. Quite spicy.

I personally can’t handle spicy foods, but if you ask my dear husband he’ll tell you, the spicier the better.

Floating Peppers

Presentation is vital to many, especially those who enter canned goods into fairs. Canning raspberry jalapeno jam allows the peppers to float throughout the jam. The process is tricky, but it can be achieved.

Before you move forward with attempting this there are a few things to know:

  • Prior to the raspberry jalapeno jam fully setting, gently rotate the jar a few time. This allows the placement of the diced peppers to move from the top of the jar to throughout the jar. How many times the jar need to be rotated depends on how quickly the jam takes to jell.
  • This process takes skill, rotating the jar to often or not gently can hinder the jam to set.

Floating peppers within the jam is a beautiful sight, however, it is not necessary. Simply giving it a good stir once the jar has been open allows the peppers to mix nicely.

Canning Raspberry Jalapeno Jam

Raspberries are naturally high in pectin, making the use of a powder pectin product unnecessary. However, with the addition of pepper the stability of the product is at times unstable. Meaning, the raspberry jalapeno jam has a small percentage of not setting due to the pepper.

Because of this pectin may be needed, whether it is an all natural fruit pectin or pectin powder. It is best to add pectin to ensure the jam sets.

Ingredients

  • 9 cups raspberries, fresh or frozen
  • 2 whole jalapeno peppers, finely chopped
  • 6 cups granulated sugar

Equipment

Canning raspberry jalapeno jam requires the use of a steam canner or hot water bath canner. A steam canner is a very efficient tool used for canning high acidic foods. This canner processes canned goods using 2-inches of water and the use of steam.

  • 8 1/2-pint Mason jars
  • jar funnel
  • steam canner, or hot water bath canner
  • air bubble remover
  • large non-reactive pot, stainless steel, enamel Dutch oven
  • wooden spoon, or silicone spatula

Instructions

  1. In a heavy bottom saucepan add raspberries, jalapeno peppers, and sugar. 
  2. Bring the mixture to a full boil (roughly 5-10 mins), stirring continually to prevent the berries from scorching.
  3.  Skim any excessive foam that forms.  Don’t kill yourself over this step!  Simply remove as much of the foam as possible.
  4. Once the sugar has fully dissolved, allow the jam to cook an additional 5 minutes, stirring often.
  5. Ladle jam into clean, warm 1/2 pint mason jars leaving 1/4-inch headspace.
  6. Wipe rims with a clean damp cloth, add warm rings and lids finger tight.
  7. Process the jars in a steam canner or boiling water bath canner. The processing time is based on the altitude in which you reside, see chart below.
raspberry jalapeno jam - a bite with every bite
Removing the foam which occurs during boiling is necessary
Type of PackJar Size0 – 1,000 ft1,001 – 6,000 ftabove 6,000
Hot1/2 pint
Pint
5 mins10 mins15 mins
PROCESSING TIMES FOR CANNING RASPBERRY JALAPENO JAM

My Book

For additional tip, trick, and recipes on how to preserve foods grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest. Whether you are a novice or seasoned home food preserver my book has something for everyone. Learn how to can, ferment, dry, cure, freeze, and store raw the harvest as a sustainable homesteader would.

Copies of The Farm Girl's Guide to Preserving the Harvest can be purchased online at the following sites, Amazon, Barnes and Noble, Target, Walmart, Books a Million, and on my website

Printable Recipe Card – Raspberry Jalapeno Jam Recipe

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Raspberry Jalapeno Jam

Raspberry jalapeno jam is for the individual who loves a marriage of sweet and spicy. Serve this delightful treat with good cheese and homemade crackers.
Prep Time20 mins
Canning Time20 mins
Total Time40 mins
Course: Canning
Cuisine: American
Keyword: canning raspberry jalapeno jam, raspberry jalapeno jam recipe, raspberry pepper jam
Servings: 8 1/2-pints
Cost: $15

Equipment

  • 8 1/2-pint Mason jars
  • Jar Funnel
  • Steam Canner or Hot Water Bath Canner
  • Air Bubble Remover
  • large non-reactive pot, stainless steel, enamel Dutch oven
  • wooden spoon, or silicone spatula

Ingredients

  • 9 cups raspberries fresh or frozen
  • 2 whole jalapeno peppers finely chopped
  • 6 cups granulated sugar

Instructions

  • In a heavy bottom saucepan add raspberries, jalapeno peppers, and sugar.
  • Bring the mixture to a full boil (roughly 5-10 mins), stirring continually to prevent the berries from scorching.
  • Skim any excessive foam that forms. Don’t kill yourself over this step! Simply remove as much of the foam as possible.
  • Once the sugar has fully dissolved, allow the jam to cook an additional 5 minutes, stirring often.
  • Ladle jam into clean, warm 1/2 pint mason jars leaving 1/4-inch headspace.
  • Wipe rims with a clean damp cloth, add warm rings and lids finger tight.
  • Process the jars in a steam canner or boiling water bath canner. The processing time is based on the altitude in which you reside, see chart below.

Notes

  1. Adjust the amount of jalapeno peppers as needed.
  2. Fresh or frozen raspberries may be used. 

Canning raspberry jalapeno jam allows the berry harvest to be enjoyed throughout the winter months. This delicious summertime treat will be one you will preserve each year.

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Comments

        • Ann Accetta-Scott says

          Honey, like sugar is a natural preservative. However, for those who not which to have the flavor of what they are preserving altered then sugar is a great option. Honey WILL alter the flavor of the food being preserved. The choice is up to the individual preserving foods.

      • Melissa S says

        How much pectin is needed for the recipe as you have it written? Will using a low sugar pectin alter the taste? I am trying to cut sugar out of my diet. Thanks!

        • Ann Accetta-Scott says

          Raspberries are naturally high in pectin, but because the jalapeno peppers tend to throw off the pectin I add only a half a box of pectin to the is recipe.

        • Jane says

          When I cut sugar out my naturopath said to substitute with Xylitol. It can be substituted for sugar in recipes gram for gram, whereas I believe if you use Stevia in quantity in recipes it can cause diarrhoea. I have no idea if this will work for you, but it might, so thought I’d suggest it.

  1. Emily says

    This recipe had been modified on another blog using blackberries, but it didn’t include lemon juice. I used raspberries, but left out the lemon juice. How will this affect my jam. This was my very first attempt at canning!

    • Ann Accetta-Scott says

      I increased the acidity level because I added jalapenos to the recipe. A traditional raspberry jam does not need lemon juice. You can test the pH balance (these are sold at various locations) to see if it meets the guidelines of safe canning or not.

  2. Heather Murchison says

    Do you slice the jalapenos in half and do you remove them before putting the jam in jars?

  3. LisaLouWhoo says

    Do you have any recommendations or methods for making this jam seedless? If one strains the seeds (like with a fine-mesh strainer) any idea how this may affect the setting of the jam… would use of pectin then be indicated?
    Thanks!

    • Ann Accetta-Scott says

      You can run the raspberries through a food mill and could remove seeds, but yes, at that point it would be best to add pectin. How much is going to be a guessing game on how many seeds you were able to remove. Good luck!

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