Raspberry Jalapeno Jam
The consistency on the first batch was more of a syrup and the second was perfect, but both batches were really good and can't wait to try the recipe myself.
- 2 cups finely chopped red (sweet) peppers
- 1 cup finely chopped jalapenos
- 3 cups whole fresh raspberries
- 6 cups brown sugar
- 1 1/2 cups apple cider vinegar
- 3 T. powdered Sure-Jell no sugar needed pectin
- 3 T. lemon juice
Combine peppers, raspberries, sugar & vinegar (pulse peppers in food processor to small pieces if not chopped finely enough) and bring to rolling boil, stirring occasionally, then lower to simmer until reaches gell stage of 220 degrees (about 25 minutes).
Add pectin & lemon juice; simmer for several more minutes, stirring occasionally, let sit for 10 minutes. Fill hot sterilized jars, process in hot water bath for 10 minutes. Makes about 6 half pints.
I still have about twelve pounds of persimmons to can this week and I will be doing another batch of the eggplant appetizer (Caponata) this weekend as holiday gifts. Keep the water boiling!