Raspberry Jalapeno Jam Recipe

  • 4 cups Raspberries (crushed one layer at a time)
  • 3 cups Green Pepper, (remove seeds and grind)
  • 1/2 cup Jalapenos (remove seeds and grind)
  • 1 cup raspberry juice
  • 2 tablespoons Lemon Juice
  • 1 1/2 cups White Vinegar
  • 1/2 cup apple juice
  • 1 tablespoon Butter (I cant believe its not butter)
  • 6 cups Sugar (measured and set aside)
  • 1 box Pectin
Using gloves, and in a well ventilated area, wash, remove seeds and grind peppers. Crush raspberries one layer at a time. Combined peppers, raspberries, raspberry juice, white vinegar, apple juice and pectin in a large saucepan, stir until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring frequently. Add sugar all at once and bring to a hard boil, and boil for (2) minutes. Skim off foam with a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4' head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.
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