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!
I love canning. There is something wonderful about opening a jar of fruit, vegetables or jams that you canned. To me, it is like opening a jar of summer during the dead of winter.
- 3 cups raspberries
- 1 1/2 cups granulated white sugar
- 1 jalapeno, sliced from the stem to the tip*
- 1/2 lemon, juiced
- 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.
- 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)
- 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.
- Bring the mixture to a boil, stirring regularly, until the berries break down and the syrup thickens.
- When the jam has thickened and passes the spoon test, add lemon juice.
- 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.
- *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.
- This recipe yields about 2 half pints