Raspberry Jalapeno Jam
This refreshingly spicy Raspberry Jalapeno Jam is a simple recipe. You have a perfectly balanced condiment with tart raspberries and heat from the peppers.
Servings: 16 servings (Makes 4 8 ounce jars)
Calories: 145kcal
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.
Nutrition
Calories: 145kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 75mg | Fiber: 3g | Sugar: 33g | Vitamin A: 30IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 0.3mg