More peppers-with a little sweetness

Raspberry Jalepeno Jam

This is by far, one of my most favorite treats! This jam is excellent on crackers with cream cheese. I could sit and eat a whole jar, if I don't watch myself.

Anyway, here is the recipe:

5 cups of fresh raspberries, washed

1/2 green bell pepper, washed, seeded, and chopped

3 jalapeno peppers, washed, seeded, and chopped

5 cups sugar

1/2 cup cider vinegar

1 box pectin

yields: 7 half pints

If you want more spice, then don't seed one or all of the jalapenos.

Measure out raspberries in a bowl. Mush them so they get quite juicy but there are still chunks of raspberries remaining. Use your hands.

We used gloves so the berries didn't stain our hands. I did not buy fresh raspberries. You can find frozen raspberries in the freezer section of the store. Make sure they do not have syrup in them though. Walmart has a great value brand that has 2.5 cups in each one, so it worked perfect to buy 2 bags per batch. We also put the peppers in the blender with the cider vinegar to chop them up.

Add the chopped bell pepper, jalapenos, and vinegar to the berries and mix.


I know this looks disgusting, that why I took the picture.....

In a separate bowl, mix 1 box of pectin with 1/4 cup of the sugar. Measure out remaining sugar into another bowl.

Place berry-pepper mixture in a pot and bring to a full boil over high heat, stirring so the mixture does not burn. Once at a boil, stir in the pectin-sugar mixture and bring back to a boil. Add the remaining sugar to the pot and stir. Bring to a vigorous boil again, while stirring continuously. Boil hard, continuing to stir for 1 minute (1 minute only).


Remove from heat, skim off the scum, stir and ladle hot jam into sterilized jars, securing lids tightly. Process in water bath canner for 10 minutes, adjusting for altitude (I have to do 20) Once done, remove jars and allow to cool.


Here is Jared, enjoying some raspberry-jalapeno scum.


Look how pretty!! I just LOVE putting things into jars!!!