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.
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.)
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.