Raspberry Jalapeno Jam is a combination of sweet and sour flavors like Fruity Pebble Rice Crispy New Orleans-style bread pudding together in every bite. Being a raspberry lover, I always try to find ways to preserve the raspberries. Turning them into a jelly jam as spicy Jalapeno peppers jelly is the most adorable way to store and preserve the flavor. Raspberry Jalapeno Jam recipe of jam also includes the addition of jalapeno which gives the most divine combination of flavors to your jam. I always had a jar of stored jam in my refrigerator since the date I got introduced to this amazing recipe. Following the major professional tips is very important in such a recipe as Rice Atole Recipe. You must use the powdered pectin for Raspberry Jalapeno Jam recipe and not the liquid pectin. Both of them greatly differ in providing the correct consistency.
A little bit of spicy flavor with a little bit of sweetness makes up one’s day if you have it on your morning toast. I obsessed with the flavors of Raspberry Jalapeno Jam and I always end up making more and more. You must try out the recipe. Although it is a tough part of the hot bath canner I am sure with the right instructions you can do it. Make sure to take care of the time limits when cooking and in case of water bathing. It is very important to get the right jelly-like consistency of your Jalapeno Jam. Try out the recipe once, and you obsessed for sure.
Ingredients for the delicious Raspberry Jalapeno Jam
A total of four ingredients are required to prepare the sweet and sour Raspberry jalapeno jam at home. Cook them together and half of your work is done for this recipe.
- 4 1//2 tablespoons powder pectin
- 6 1/2 cups of raspberries
- 5 cups of sugar
- 2 finely chopped jalapenos
Steps to Prepare the Raspberry Jalapeno Jam
Using the hot water canner properly and carefully is the major concern in this recipe. The jam is simply prepared by boiling all the ingredients with Pectin in a container. But then you have to put it in the canner which is the main part of the recipe. Balancing the temperature of water for canning is very important.
Preparing the Water bath Canner
First of all, you have to prepare your water bath canner. For this purpose, pour enough water into the canner to dip the jars in it properly. The jars should be dipped in at least one inch of water like Zaxbay’s Tongue Torch Sauce. Once the canner is filled with water, cover it from the top and boil at suitable heat.
Preparing the Jalapeno Mixture
In a large-sized cooking skillet add all the raspberries and crush them properly. Bring the jalapenos and add them to the crushed raspberries as Cranberry Orange relish. Bring butter in the next steps and add it to the raspberry and jalapeno mixture.
Put the sugar aside after measuring.
Cooking the Jalapeno Mixture
Bring the pectin and stir it into the jalapeno mixture, use the spatula to mix everything well together. Turn on the heat and cook the mixture at high flame. After boiling the mixture add sugar to it. Give a good stir to the mixture to dissolve the sugar. Continue to stir until the mixture gets thickened enough and you cannot stir it anymore. The boiling mixture must reach a rolling boil.
Filling the Jam Jars
As the jam mixture is ready, fill the jam jars with the cooked mixture. Use a damp cloth to wipe the rims of the jars. Put the lids and make sure to tighten them properly. Put the jam-filled jars in the water bath canners. Let them process for at least 10 minutes in the water bath canners.
Cooling and Storing the Jam
After processing the jelly, turn off the heat. Keep the jars in water for a few more minutes. Once done, put the jars into a safe dry place and the them cool for a day or a half like Maple Bourbon Tipsy Pickles Recipe . Then put the jam into the refrigerator and store it for as long as you want.
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FAQS
What do we serve with the Raspberry Jalapeno Jams?
Serving the jam alongside delicious snacks Olga’s Snacker like graham crackers Tranquil Roasted Asparagus, crispy nuggets, and others. The use of the Raspberry Jalapeno jam as a salad dressing is also a very common trend. The jam is not too much spicy and therefore, you can use it for multiple purposes use along with Joanna Gaines PretzelsandMimic Egg White Bites with Appealing Divine . One can even add this jam to his gravy recipes.
Can we eat this Jam every day?
Taking the jam daily in fewer quantities is okay. But if you are indulging too much of it then it is not suggested at all. As the jam contains high quantities of sugar you must avoid the everyday intake. One condition to eat the jam every day is to prepare it with less quantity of sugar.
Raspberry Jalapeno Jam
Ingredients
- 4 1//2 tablespoons powder pectin
- 6 1/2 cups of raspberries
- 5 cups of sugar
- 2 finely chopped jalapenos
Instructions
Steps to Prepare the Raspberry Jalapeno Jam
- Using the hot water canner properly and carefully is the major concern in this recipe. The jam is simply prepared by boiling all the ingredients with Pectin in a container. But then you have to put it in the canner which is the main part of the recipe. Balancing the temperature of water for canning is very important.
Preparing the Water bath Canner
- First of all, you have to prepare your water bath canner. For this purpose, pour enough water into the canner to dip the jars in it properly. The jars should be dipped in at least one inch of water. Once the canner is filled with water, cover it from the top and boil at suitable heat.
Preparing the Jalapeno Mixture
- In a large-sized cooking skillet add all the raspberries and crush them properly. Bring the jalapenos and add them to the crushed raspberries. Bring butter in the next steps and add it to the raspberry and jalapeno mixture.
- Put the sugar aside after measuring.
Cooking the Jalapeno Mixture
- Bring the pectin and stir it into the jalapeno mixture, use the spatula to mix everything well together. Turn on the heat and cook the mixture at high flame. After boiling the mixture add sugar to it. Give a good stir to the mixture to dissolve the sugar. Continue to stir until the mixture gets thickened enough and you cannot stir it anymore. The boiling mixture must reach a rolling boil.
Filling the Jam Jars
- As the jam mixture is ready, fill the jam jars with the cooked mixture. Use a damp cloth to wipe the rims of the jars. Put the lids and make sure to tighten them properly. Put the jam-filled jars in the water bath canners. Let them process for at least 10 minutes in the water bath canners.
Cooling and Storing the Jam
- After processing the jelly, turn off the heat. Keep the jars in water for a few more minutes. Once done, put the jars into a safe dry place and the them cool for a day or a half. Then put the jam into the refrigerator and store it for as long as you want.