Raspberry Jalapeño Jam found it’s way into our house last summer.  I just love the sweet and spicy flavor of it.  I really think I could eat it by the spoonful!  There is just enough heat to warm your mouth and belly, but that is offset by the sweetness of the raspberries.

When we moved to Virginia a couple years ago, we joined a CSA (Community Supported Agriculture).  We would receive boxes of fruits and vegetables that were in season all summer long.  I just loved knowing that we were getting fresh produce straight from the farm and that we were helping out local farmer.  

Raspberries were abundant that summer!  I had never really been a fan of the plump, red fruit, so I had to do some searching to find some recipes to make with it.

As soon as I saw the recipe for this Raspberry Jalapeño Jam, I knew I had to make it.  I could just envision myself spreading it on my toast in the morning!

Raspberry Jalapeno Jam with Feeding Big

 

Raspberry Jalapeño Jam
Raspberry Jalapeño Jam is equally sweet and hot. Perfect for toast, crackers and many other recipes
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Ingredients
  1. 3 cups raspberries
  2. 1 1/2 cups granulated white sugar
  3. 1 jalapeno, sliced from the stem to the tip*
  4. 1/2 lemon, juiced
Instructions
  1. Prepare a small canning pot and two half pint jars. (I used 4 small jam jars). Place lids in small saucepan of water and bring to simmer.
  2. Combine raspberries and sugar in a medium bowl. Stir all the sugar into the fruit with a spoon and mash as you go. (I used a potato masher)
  3. Once the raspberries begin to release juice and the sugar dissolves, place the mixture in a 4 quart pan and place over high heat. Add the jalapeño.
  4. Bring the mixture to a boil, stirring regularly, until the berries break down and the syrup thickens.
  5. When the jam has thickened and passes the spoon test, add lemon juice.
  6. Remove pan from heat, take jalapeno out. Funnel the jam into jars, leaving 1/2 inch head space. Clean rims and add lids and rings. Process in a boiling water bath for 10 minutes.
Notes
  1. *Make sure you wear gloves when you are cutting the jalapeño. I use a fork and knife to cut the pepper. I stab the pepper by the stem and cut the slices into it with a sharp knife. This ensures I never have to touch the pepper.
  2. This recipe yields about 2 half pints
Adapted from Simple Bites
Adapted from Simple Bites
Feeding Big http://feedingbig.com/
This jam is not only beautiful to look at, it is wonderful to eat.  I had considered giving it as gifts, but decided to keep it all for myself!  If you pop over for breakfast, don’t expect to find this jam in the refrigerator (unless you look way in the back – but don’t tell my family)
 
What will you be canning this summer?  I would love to hear about your favorites!

**If you have never made jam or canned before.  Please take the time to research it.  My suggestion would be to go to the Ball Fresh Preserving Site, they have all of the information you will need.
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8 Responses to Raspberry Jalapeño Jam – Sweet and Spicy

  1. […] last weekend Marlene came over and we made raspberry jalapeno jam and orange honey vanilla […]

  2. […] from Feeding Big:  Raspberry Jalapeno Jam […]

  3. This looks so delicious and I am in love with the sweet and spicy ingredient combo!

  4. mmm mmm good! We made some blackberry last year that lasted about a month :)

  5. shari williams says:

    This is awesome on a turkey sandwich too!!!

    • cynthia says:

      Shari, thanks for stopping by and I am glad you think the Raspberry Jalapeno Jam would be good on a turkey sandwich. Never thought of that – I will have to give it a try.

  6. October says:

    I just made seedless raspberry syrup so I was wondering if anyone had suggestions on how I might be able to convert some of it to this jam, maybe a half pint worth. Cuz I’d love to try it but I don’t want to make a whole batch & I’m halfway thru the recipe already, lol! Thanks!

    • cynthia says:

      Glad you found this and glad you are making some! This jam is gold in my humble opinion! Thanks for stopping by!

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