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Raspberry Jalapeno Jam

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Adjust the amount of jalapeno peppers as needed.
  2. A sugar free pectin may be used for this recipe.
  3. Fresh or frozen raspberries may be used.