Raspberry Jalapeno Jam
- 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.
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.