Habanero Raspberry Jam Recipe

RaspberryHabanero Jam Pomona's Universal Pectin

WEBApr 13, 2019 · Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use. Combine the diced yellow pepper, the diced habanero pepper, and 1 cup …

1. Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
2. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
3. Combine the diced yellow pepper, the diced habanero pepper, and 1 cup of water in a sauce pan. Cover and bring the mixture to a boil. Reduce heat slightly and simmer, still covered, for 5 minutes. Remove from heat.
4. Working over the sink or a large bowl, carefully transfer the pepper mixture into a fine-mesh strainer to drain the water from the peppers. Discard the water and set the cooked peppers aside.

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