Raspberry Jalapeño Jam

Raspberry Jalapeno Jam from Rosemarried

I thought I’d share this jam recipe with you all, before I trek across the country. (It’s too good not to share!)

It’s been a busy and crazy week, as I’ve been prepping and packing for my cross country road trip. When life gets stressful, I like to cook.

Specifically, I like to can. There’s just something so great about making a big batch of jam, knowing that I’m going to enjoy the fruits of my labor all year long. It’s hard work, but I love it.

In any case, I’ve gotta keep this short and sweet as I’ve got a lot to do! I’ll see you all next week, when I return from my trip. Happy Trails!

Note: I know we’re at the very tail end of raspberry season, so this recipe might not be the most seasonally appropriate. I happened to freeze a lot of raspberries earlier in the season, and I’d been meaning to turn them into jam all summer long. Better late than never, I always say. (Plus, I really needed the freezer space!)

Raspberry Jalapeño Jam
(Adapted from Food & Family)
Makes 8-10 (6 oz.) jars of jam

Note: This jam isn’t overly spicy. It tastes like a classic raspberry jam, with a punch of heat at the end.

Ingredients:
8 cups frozen or fresh raspberries
3 jalapeno peppers
4 cups sugar
The juice of one lemon
2 tablespoons pectin (I use Pomona’s Universal Pectin as it’s great for low-sugar recipes such as this.)

Method:

Fill a large stockpot or canning pot with water, and bring to a boil. (Fill it just enough to cover your jam jars, about 1/2 to 3/4 full.) Wash and rinse your jars, lids, and rings and then place in the pot of boiling batter. Turn heat off, cover and let stand in water until ready to use.

Mince the jalapenos. Depending on how spicy you want the jam, you can choose to remove or include the seeds (the more seeds, the spicier the jam).

Place the berries in a large pot, and gently mash them with the back of a spoon. Pour in the sugar, lemon juice, and jalapenos and bring to a full rolling boil over high heat. Stir continuously. Once the fruit comes to a boil, pour in the pectin and continue stirring over high heat for 4 minutes.

Remove mixture from the heat, and skim off any foam. Remove your jars from the hot water bath and place on a clean dish towel (be sure to drain any water from inside the jars). Ladle jam into jars, leaving 1/8 inch headspace. Make sure jar lids are dry. Place the lids on each jar, and screw jar rings onto each jar.

Process in a hot water bath for 10 minutes. Remove jars and place upright on a towel. Allow to cool completely. When cool, check seals by pressing middle of lid with finger, if lid springs back, the lid is not sealed and the jam must be refrigerated.

7 Responses

  1. Kaity says:

    Sounds delicious!! I’m curious, why use any pectin for this recipe? Couldn’t you just simmer it until you get the set you want? I’m still figuring out my preferences between pectin & non-pectin recipes.

    Love your blog!!!

    • lindsay says:

      Kaity, thanks for the comment and the question! I still get a little bit nervous with jams and setting, and since I had pectin onhand I went ahead and used it to ensure my jam set properly! I probably didn’t need to, but I did just to be safe. :)

      • melissa says:

        So, could I make this without any pectin then? Would I still get the consistency of jam if I made it without the pectin or gel?

  2. Lee says:

    Using your recipe to make frozen raspberries into Christmas gifts. However, I always put my canning lids into a pot of hot water to soften the seals. I’ve NEVER heard of needing to use dry lids. Just saying.

  3. Renee says:

    What a great recipe. I plan to post this to pinterest/homedepot on the “Garden Party” pinboard early next week. THX for the inspiration.

  4. Andrea Pool says:

    Lindsay! I made this jam today and it is so, so, good. loving your recipes and thoughts!

    • lindsay says:

      Thanks so much, Andrea! I’m really glad you liked the jam. (Also, good to hear from you! It’s been ages! Hope you and the fam are well!)

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