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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.


  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.