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.
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Raspberry jalapeno jam is not an average jam, but one that adults will love! Warm up the Brie or goat cheese and make some homemade crackers. But more importantly, grab an adult cordial and say “hello” to Summer.
The jalapeno pepper sets this raspberry jam recipe apart. How much jalapeno to add is up to you. And remember, if a spicy jam is what you seek, do not discard the seeds.
How Spicy is too Spicy?
This canning recipe calls for the jalapeno seeds to be removed and discarded. However, if you seek a big kick of spicy hotness do not remove the seeds. But be prepared for the jam to be hot. Quite hot. I personally can’t handle spicy foods, but if you ask my dear husband he’ll tell you, the spicier the better.
Raspberry Jalapeno Jam – Ingredients
- Raspberries – 6 cup of fresh or frozen
- Jalapeno Pepper (optional) – 1 to 2 whole peppers
- 1/4 cup bottled lemon juice
- Organic Granulated Sugar – 7 cups
- Powder Pectin – 1 box
- 1/2 pint mason jars
Raspberry Jalapeno Jam – Instructions
- In a heavy bottom sauce pan add raspberries, jalapeno peppers, and lemon juice. Seeds or no seeds it’s up to you.
- Bring the mixture to a full boil (roughly 5-10 mins), add the pectin. Stir continually until the pectin is fully dissolved.
- Next, add sugar and return to a full boil (roughly 1-2 minutes), continually stirring the jam until the sugar has completely dissolved.
- Skim any excessive foam that forms. Don’t kill yourself over this step! Simply remove as much of the foam as possible.
- Ladle jam into clean, warm 1/2 pint mason jars.
- Process in a hot water bath or steam canner for 10 minutes. Adjust canning time if your altitude is above 1001 feet.
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Printable Recipe Card – Raspberry Jalapeno Jam
Raspberry Jalapeno Jam
- 6 cups fresh Raspberries
- 1 whole fresh Jalapeno Pepper sliced and seeds removed
- 1/4 cup bottled Lemon juice
- 7 cups organic granulated Sugar
- 1 1.75 oz box SureJell Pectin powder
- In a heavy-bottom saucepan, add the raspberries, jalapeno peppers, and lemon juice.
- Bring the mixture to a full boil (roughly 5 to 10 minutes). Add pectin. Stir continually until the pectin is fully dissolved.
- Add sugar and return to full boil (roughly 1 to 2 minutes), continually stirring the jam until sugar has fully dissolved.
- Skim and discard any excess foam.
- Ladle jam into clean, warm 1/2 pint jars.
- Add lids and rings, process jars in a hot water bath or steam canner for 10 minutes. Adjust the processing time for altitudes above 1,001 feet in elevation.
- Adjust the amount of jalapeno peppers as needed.
- A sugar free pectin may be used for this recipe.
- Fresh or frozen raspberries may be used.