Raspberry Jalapeno Jam Recipe

  • 4 cups Raspberries (crushed one layer at a time)
  • 3 cups Green Pepper, (remove seeds and grind)
  • 1/2 cup Jalapenos (remove seeds and grind)
  • 1 cup raspberry juice
  • 2 tablespoons Lemon Juice
  • 1 1/2 cups White Vinegar
  • 1/2 cup apple juice
  • 1 tablespoon Butter (I cant believe its not butter)
  • 6 cups Sugar (measured and set aside)
  • 1 box Pectin
Using gloves, and in a well ventilated area, wash, remove seeds and grind peppers. Crush raspberries one layer at a time. Combined peppers, raspberries, raspberry juice, white vinegar, apple juice and pectin in a large saucepan, stir until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring frequently. Add sugar all at once and bring to a hard boil, and boil for (2) minutes. Skim off foam with a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4' head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.
Similar Recipes
Raspberry Gooseberry Jam
tightly packed gooseberries
Hot Pepper Jelly
bottle liquid pectin
chopped Jalapeño
chopped red
cider vinegar
granulated sugar
Red Pepper Jam
sweet red peppers

Raspberry Jalapeno Jam Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2022 Tecstra Systems, All Rights Reserved, RecipeTips.com