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 and I was perspiring more than I ever had in my life, but I swore that 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, goat cheese, or cream 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 the ones who 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 seeds of the hot peppers 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.
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Canning Raspberry Jalapeno Jam
Raspberries are naturally high in pectin, making the use of a powder or liquid 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 the peppers, pectin may be needed – either an all natural fruit pectin or pectin powder. It is best to add a small amount of pectin to ensure the jam sets.
Ingredients
- 9 cups frozen or fresh raspberries
- 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
- In a heavy bottom saucepan add raspberries, jalapeno peppers, and sugar. You can mash them together with a potato masher, but that isn’t a necessary step.
- Bring the mixture to a full boil over medium-high heat (roughly 5-10 mins), stirring continually to prevent the berries from scorching.
- Skim any excessive foam that forms during the rolling boil. 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. Remove air bubbles.
- Wipe rims with a clean damp cloth, add warm rings and lids finger tight.
- Place jars in a steam canner or boiling water bath canner to process. The processing time is based on the altitude in which you reside, see chart below.
Processing Times for Canning Raspberry Jalapeno Jam
| Type of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | above 6,000 |
| Hot | 1/2-pint or pint jars | 5 mins | 10 mins | 15 mins |
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Printable Recipe Card – Raspberry Jalapeno Jam Recipe
Raspberry Jalapeno Jam
Raspberry jalapeno jam is for the individual who will enjoy the combination of sweet and spicy. Serve this delightful treat with a good cheese and homemade crackers.
Ingredients
- 9 cups raspberries, fresh or frozen
- 2 whole jalapeno peppers, finely chopped (adjust amount to desired amount)
- 6 cups granulated sugar
Instructions
- Prepare jars, lids, and canner.
- Wash raspberries making sure to remove stems and leaves. Prepare jalapeno peppers by washing and removing the seeds. Chop peppers into desired bites, I prefer very small pieces which have been finely chopped.
- In a heavy bottom saucepan (enamel Dutch oven) 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 to jar - 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 in the article.
Notes
- This is a no pectin recipe, however, if setting issues should occur, reprocess the jam with a low sugar pectin making sure to not add additional pectin. Use a candy thermometer to check for jelling.
- Adjust the amount of jalapeno peppers as needed. For a spicy jam, seeds can be added to the jam.
- Fresh or frozen raspberries may be used.
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Nutrition Information:
Yield:
128Serving Size:
1 tablespoonAmount Per Serving: Calories: 41Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 10gFiber: 1gSugar: 10gProtein: 0g
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.
How can I make this and be sugar-free?
Use a low sugar pectin. At this point the sugar can be completely eliminated or swapped out for honey.
Honey is the same as sugar. Also there is no reason whatsoever to do organic sugar.
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.
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!
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.
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.
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!
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.
Do you slice the jalapenos in half and do you remove them before putting the jam in jars?
They are diced into tiny pieces and kept within the jam.
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!
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!
I want to make this for wedding favors in 4oz jars. I have never canned before but found your recipe and you instant pot steam canning video separately. How does the smaller jar size affect the process time and can I use the solids that do not have separate bags? How does that change the canning process?
Am I biting off more than I can chew?
You can’t cut the processing time, so it would be the same as the 1/2-pint jars. The problem with this is that it can affect the setting of the pectin, but maybe not. The National Center for Home Food Preservation still state that invert canning is a safe method to use. Fill hot jars with the jam, add hot jam and warmed lids, apply rings tight and turn upside down on the counter with the lid touching the counter – this will cause the lids to self seal.