Raspberry Jalapeno Jam
One of my favourite jams. The jalapeno isn’t really strong. There’s just a bit of heat in the after taste.
There’s just something about the abundance of summer fruit that makes me itch to preserve it :)
I was so anxious to try this Raspberry Jalapeno Jam that I made my first batch with frozen raspberries (and it was fabulous!).
You’ll want to use the fresh frozen raspberries (the ones without sugar or syrup). My first batch made a total of 11 (4oz) jars. I used 2 jalapeno peppers and the “heat” was mild. I’ll definitely increase to 3 jalapeno peppers the next time I make it.
Use this jam over cream cheese on a cracker as an appetizer, on a grilled cheese sandwich or with chicken or pork as a sweet/hot accompaniment.
Raspberry Jalapeno Jam
Summary: This is one of my favourite jams. As written, this jam isn’t spicy. It just has a nice bit of heat in the after-taste. I think it’s perfectly balanced. Great on toast on a winter morning.
Ingredients
- 5 cups frozen or fresh raspberries
- 2 to 3 hot peppers (red or green jalapeno, habanero, or your favorite)
- 6 cups sugar
- ½ tsp. unsalted Butter (to reduce foaming)
- juice of one lime
- 1 pouch liquid fruit pectin
Instructions
- Fill a large stockpot or canner half-full of water and bring to a boil. Wash 8 to 10 jars, lids and rings in warm soapy water, rinse well and place in pot. Turn heat off, cover and let stand in water until ready to use.
- In a large bowl, gently crush the berries with your hands. Measure out 5 cups of berries and place in a large pot. Slice, seed and finely chop the peppers (keep the seeds if you like your jam extra spicy). Stir peppers, sugar, lime juice, butter into the berries and bring to a full rolling boil over high heat while stirring constantly (using a wooden spoon). Stir in pectin. Bring back to a boil and cook for 1 minute. Remove from heat, and skim off any foam.
- Drain jars. Ladle jam into jars, leaving 1/8 inch space at the top. Make sure jar rims and threads are dry, cover with lids and screw tightly. Place jars in stockpot. Make sure the water covers the jars by at least 1 to 2 inches. Bring to a boil; allow to fully boil for 10 minutes.
- Remove jars and place upright on a towel. Allow to cool completely. When cool, check seals by pressing middle of lid with finger, if lid springs back, the lid is not sealed and the jam must be refrigerated.
- Makes about 8 (1-cup) jars
Prep time: 10 min | Cook time: 10 min | Total time: 50 min
Number of servings (yield): 8 8oz. jars
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12 comments
Becki says:
Aug 29, 2010
Would that be a 3 oz packet of pectin, or 6?
Jen says:
Aug 29, 2010
Hi Becki, I just went to check. Here in Canada, we tend to use Certo™ brand of liquid pectin, which comes in a box of 2 pouches, totalling 170ml. I did a quick convert to ounces and it would seem that each pouch is around 3 oz. So … 3 oz. pouch would be it.
Anonymous says:
Aug 30, 2010
I make raspberry jam by cooking with a rolling boil for 10 minutes and not in the water bath. Will that work with this recipe? My recipe is raspberry, sugar, lemon juice and butter. I do use the frozen raspberry but I do not use liquid pectin. What do you think?
Jen says:
Aug 30, 2010
I have always had good success with no-pectin jams. They are always a little softer (not so “gelled”) but just as good. So, I’d give it a try without pectin and just cook it to the gel point, instead.
As for the water bath, that’s totally up to you if you use that. My mother still uses the hot jar/hot jam invert method for sealing. As I give away a lot of my preserves, I always feel safer using the water bath, myself.
Aimee says:
Oct 4, 2010
How spicy was this jam? I am wondering, because 3 jalapenos doesn’t seem like a lot, and I want a kick. :) Thanks!
Jen says:
Oct 4, 2010
If you’re using jalapenos, Aimme, you could up it to 4 or 5 probably. That would certainly give you a kick. For habaneros or some other hotter pepper, your guess is as good as mine on that one (we don’t get habaneros here, so I can’t really judge the heat).
teresa says:
Nov 1, 2010
I made this with 3 jalapeno peppers and it is too sweet and hardly any kick. The 2nd batch was with the 3 peppers and about 40 seeds and still no kick. What should I do? I would like to make 2 more batches for Christmas gifts.
Jen says:
Nov 1, 2010
Hi Teresa, I suspect you are expecting this to be a “hot” jam. It isn’t really. There is just a bit of a warm aftertaste. If you’re looking for “hot”, why not try my Jalapeno Gold Jelly – http://www.fortysomething.ca/2009/05/jalapeno_gold_jelly.php
It can be made year-round because it’s made with dried apricots and it is one of my favourite jams for gifts. It’s excellent on brie or crackers with cream cheese, etc.
Fuss says:
Sep 10, 2012
Thanks for this recipe. I can’t wait to try it with raspberries. In years past I’ve only made jalapeno Pear Jam.
Jen says:
Sep 10, 2012
It’s great jam. I also like peach jalapeno.
Sama says:
Dec 9, 2012
Thanks for this great recipe! I was at a trade show the other day, and someone was selling this type of jam. My family loves hot jams and jellys, this is now a keeper in our household!!!
Thanks a BUNCH! Love your website
Cant wait for next summer when all my raspberries are ready to use!!!
Merry Christmas!
Jen says:
Dec 9, 2012
Thanks so much, Sama. Merry Christmas to you, as well!