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Jar of spicy raspberry jalapeno jam on a wooden table

Raspberry Jalapeno Jam

A delightful jam that combines the sweet flavor of raspberries with the spicy kick of jalapenos, perfect for breakfast or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 half-pint jars
Course: Condiment, Spread
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups raspberries (approximately 1 1/2 pounds) Use fresh, ripe raspberries for the best flavor.
  • 1 1/2 cups granulated white sugar Enhances the fruit's vibrant taste.
  • 1 unit jalapeno (sliced along the sides) Adds heat; remove seeds for a milder jam.
  • 1/2 unit lemon (juiced) Balances sweetness and acts as a preservative.

Method
 

Preparation
  1. Set up a small canning pot and two half-pint jars. Sanitize the lids by simmering in a small saucepan of water.
Mixing
  1. In a medium bowl, combine raspberries and sugar. Gently stir and mash the berries slightly to release juices.
Cooking
  1. Transfer the mixture to a wide, 4-quart saucepan and add sliced jalapeno. Bring to a boil over high heat, stirring regularly.
  2. Boil until the mixture reaches a thick, jam-like consistency.
Finalizing
  1. Remove from heat and stir in lemon juice. Discard the jalapeno slices.
  2. Pour the finished jam into prepared jars, leaving 1/2 inch of headspace.
  3. Process the jars in a boiling water bath for 10 minutes.
Cooling
  1. Allow jars to cool completely, then check seals by removing the rings and pressing the center of the lids.
Serving
  1. Spread over fresh goat cheese on a crusty baguette or serve alongside cold meats.

Notes

Store in a cool, dark place for up to a year. For variations, consider using blackberries or herbs like mint.