Raspberry Jalapeno Jam

By Kelley Epstein

Prep Time:

Yield:

4 half pint jars

Classic raspberry jam gets a spicy kick when you add jalapenos to the recipe! Great over cream cheese or baked brie, this jam can bring life to any table.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

6 cups fresh raspberries
3 cups Dixie Crystals Extra Fine Granulated Sugar
1/3 cup chopped jalapeno (seeds optional)
3 tablespoons lemon juice

Directions

Prepare a canning bath and four 1/2-pint jars; set aside.
In wide, medium-sized saucepan, combine raspberries and sugar. Use a wooden spoon to stir sugar into the berries, mashing fruit a bit as you do so. Once berries start to release juice and sugar begins to dissolve (about 5 minutes), stir in chopped jalapeño.
Turn burner on to medium-high heat. Place saucepan on heat and cook, stirring consistently, until jam thickens into a spreadable consistency and reaches a temperature of 220°F or use the Jam Test below.
Jam Test: Before starting, place a plate (or two) into a freezer. When ready to test jam, remove cold plate from the freezer and put a dollop of jam on the plate. Wait one minute and then touch jam with your finger. If it has formed a surface skin it is done. If it's still runny, it needs more time.
When jam is done, remove from heat and stir in lemon juice.
To process, ladle jam into jars, leaving 1/2-inch headspace. Wipe rims, apply lids and tighten rings to just finger-tight. Process jars in boiling water bath for 10 minutes. Remove jars from water bath and let cool completely before removing rings. Store sealed jars in a cool place for up to a year. If you choose not to process the jam, skip the canning instructions and store jam in fridge.

Dixie Crystals Insight

For a milder jam, seed jalapeños prior to chopping. For a spicier jam, include some or all of the seeds.

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

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