Raspberry Jalapeno Jam

raspberry jalapeno jam



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.

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15 Comments

  1. 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!

  2. Thanks for this recipe. I can’t wait to try it with raspberries. In years past I’ve only made jalapeno Pear Jam.

  3. 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.

  4. 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.

    • Hi Teresa, hope u got ur jam made for Christmas gifts, just wanted to tell u that I too make pepper jsms for gifts ( which R loved by all) & with my past experinces, I like to add 1/2 to 1 habenero to my batches for a nice spicy heat.
      Hope this helps & happy cooking,
      Sharon

  5. 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).

  6. How spicy was this jam? I am wondering, because 3 jalapenos doesn’t seem like a lot, and I want a kick. :) Thanks!

  7. 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.

  8. 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?

  9. 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.

  10. Would that be a 3 oz packet of pectin, or 6?

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