Raspberry Jalapeno Jam Recipe Canning

Raspberry Jalapeño Jam · Jess in the Kitchen

WebJul 12, 2020 · Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes. Once the jelly is done …

Rating: 4.2/5(4)
1. Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
2. Measure out sugar. Set aside.
3. Place the raspberries in a large, non reactive kettle. Crush them. Stir in jalapeños. Add ¼ teaspoon of butter, if desired, to reduce foaming.
4. Sprinkle and stir in the pectin. Cook over high heat until a rolling boil is reached, stirring consistently.

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Raspberry Jalapeno Jam Simple Bites

WebMay 30, 2012 · Prepare a small canning pot and two half pint jars. Place lids in a small saucepan of water and bring to a bare simmer. In a medium …

1. Prepare a small canning pot and two half pint jars. Place lids in a small saucepan of water and bring to a bare simmer.
2. In a medium bowl, combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit up a bit as you go.
3. Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the fruit and sugar mixture into a wide, 4-quart saucepan. Add the jalapeno.
4. Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the chili.

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