If you have never tried the winning combination of Raspberry Jalapeno Jam, you are missing out. I once was not convinced that berries and spice paired together well, but this recipe is one of many that has changed my mind. Not to mention, my husband enjoys it and he usually skips spicy food.
The fresh raspberry flavor adds just the right amount of brightness while the jalapeno peppers add a subtle heat. It’s so addicting that you will want to put it on everything — even ice cream!
If you like jalapeno jam recipes, you will love Jalapeno Bacon Jam, Pineapple Jalapeno Jam and our Cranberry Jalapeno Jam.
Why You’ll Love This Raspberry Jalapeno Jam Recipe
- Budget-friendly: With only 4 inexpensive ingredients, this recipe is fantastic for a tight budget.
- Versatile condiment: This raspberry pepper jam is perfect for sweet and savory dishes.
- Bold flavors: The tart raspberries, spicy jalapenos, and subtle sweetness give this recipe a balanced yet pronounced flavor profile.
Ingredients
Below are all the ingredients needed to make a successful and delicious raspberry jalapeno jam. They are all easy to find at any local grocery store.
- Raspberries: I love fresh raspberries. They are incredibly sweet and tart. They’re perfect for cooking and baking! I try to use them within the first couple of days so they are freshest.
- Sugar: This adds sweetness to the jam as well as helps it to thicken as it simmers.
- Jalapenos: I finely mince the jalapenos so they cook down faster and you also don’t have large pieces in the jam.
- Lemon juice: This adds a touch of acidity to balance the flavors of each of the other ingredients.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy raspberry jam with thyme: Try infusing this hot pepper raspberry jam with thyme. Add a couple of springs while it simmers and then remove them before cooling the jam.
- Raspberry mint jalapeno jam: Mint is another flavor that compliments raspberries. Steep some fresh mint leaves in the jalapeno jam and remove them after it cooks.
- Honey and lemon hot raspberry jam: Replace about ½ cup of sugar with ½ cup of honey (or more if you like) and add some lemon zest for more flavor. Honey adds more depth that pairs great with jalapenos.
How to Make Jalapeno Raspberry Jam
Here are the instructions needed to make a successful raspberry jalapeno jam. It’s an easy process that results in a thick and flavorful spread or topping! Be sure that the raspberries are washed and dried and the jalapenos are minced before you begin.
Step 1: Add the ingredients to a saucepan. Combine the raspberries, minced jalapenos, sugar, and lemon juice in a medium pot. Stir the mixture until all of the ingredients are well combined. Let the jam ingredients cook down until all of the sugar has dissolved and the raspberries have begun to burst.
Step 2: Mash the raspberries. With the back of a large spoon or a potato masher, smash the raspberries until smooth. This should be easy if they have cooked enough.
Step 3: Cook the jam. Turn the temperature up just a little and allow the jam to cook and thicken. Once it reaches 220 degrees F, remove the pot from the heat. This can take anywhere from 20-30 minutes. Allow the jam a few minutes to cool before moving on to the next steps.
Step 4: Transfer and store. Once cooled, carefully pour the raspberry jam into mason jars. Store tightly closed in the refrigerator until you’re ready to use it!
⭐️ Hint: Stir the pepper jam mixture frequently for even cooking and to prevent burning.
If you love homemade jam recipes, you may also enjoy Blueberry Jalapeno Jam.
Storage Directions
- Refrigeration: Store this raspberry jam in airtight glass jars or bottles for up to 1 month in the refrigerator.
- Freezing: Place the jam in freezer-safe containers and leave about ½ inch at the top so it freezes properly. It will last up to 4 months! Thaw in the refrigerator before enjoying.
Serving Suggestions
- Raspberry and goat cheese are a delicious combination. Use it as a raspberry jalapeno dip for Chevre Goat Cheese Balls or top Goat Cheese Dip with a few spoonfuls.
- This would be great served with Air Fryer Turkey Meatballs.
- Drizzle some on top of White Chocolate Raspberry Ice Cream as a raspberry jalapeno sauce.
- Spread some on warm Air Fryer Dinner Rolls for a sweet and spicy twist.
Recipe Tips
- Use a candy thermometer: To ensure that the mixture reaches the correct temperature, I highly recommend that you use a thermometer instead of guessing. It will ensure the perfect consistency!
- Remove the seeds: To tame the heat, scoop the seeds out of the peppers before chopping them.
- Give it enough time to cool: Do not try to handle the jam while it is still piping hot. Allow it enough time to cool down so it is safe to handle.
Recipe FAQs
Yes! There’s also no need to thaw them before making the jam. Just be sure to give it plenty of time to cook down since there will be added moisture from the raspberries.
Unless properly canned, this jam should only be stored in the refrigerator or freezer for safety reasons. There’s a higher chance of bacteria growth if left at room temperature.
Sure! Raspberry hot pepper jelly is just as tasty as jam. The difference is that jelly is made with just the fruit juice. I recommend cooking down the raspberries separately and draining the juice before making raspberry pepper jelly. If needed to thicken, try adding pectin.
More Raspberry Recipes
Do you like raspberries? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Raspberry Jalapeno Jam
Equipment
- Medium Saucepan
Ingredients
- 6 cups fresh raspberries washed and dried
- 2 ½ cups granulated sugar
- ¼ cup jalapeno peppers finely minced
- 3 Tablespoons lemon juice
Instructions
- In a medium sized saucepan, combine all ingredients and stir until combined.
- Place over medium high heat and continue to stir until the berries begin to burst and sugar is dissolved.
- Use a potato masher, or the back of the spoon to press the berries until smooth.
- Increase the temperature slightly and cook until the jam reaches 220 degrees, stirring every few minutes. This will take about 25-30 minutes.
- Remove jam from heat and allow to cool slightly, before transferring to jars for storage.
- *When I am doing a pectin-free jam like this one, I like to use a candy thermometer so the consistency is perfect.
Notes
- Use a candy thermometer: To ensure that the mixture reaches the correct temperature, I highly recommend that you use a thermometer instead of guessing. It will ensure the perfect consistency!
- Remove the seeds: To tame the heat, scoop the seeds out of the peppers before chopping them.
- Give it enough time to cool: Do not try to handle the jam while it is still piping hot. Allow it enough time to cool down so it is safe to handle.
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