Best Raspberry Jalapeno Jam Recipes

Raspberry, Jalapeno and Zucchini Jam image

Provided by Colleen Sowa

Time 1h35m

Number Of Ingredients 11

8 c zucchini (peeled, seeded and shredded) (2 very large)
1 c red bell pepper (seeded) (minced) (1 large)
1 c green bell pepper (seeded) (minced) (1 large)
15 large jalapeno peppers (minced) (about 2 cups) (only stems are removed)
2 c fresh raspberries
1 can(s) ( 15 to 20 oune can) crushed pineapple (including juice)
8 c sugar
1 c bottled lemon juice
2 c apple cider vinegar
3 pkg raspberry jell-o (small boxes)
3 pkg sure jell

Steps:

1. Put all but last two ingredients into large stainless steel pot. Cook on medium-high heat for 20 minutes, stirring frequently. It will thicken as liquid evaporates.
2. Add the 3 Jell-O packages. Continue cooking and stirring constantly bring to a boil that can't be stirred down for 10 minutes. *** Sometimes I add Black Raspberry Jell-O instead of raspberry, this is to get a darker jam.
3. Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
4. Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
5. Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
6. Remove jars from canner to a towel lined surface. Let sit and cool 24 hours before storing. Make sure jars are sealed.

Raspberry Peach Jalapeno Jam image

Provided by Chelle R

Time 40m

Number Of Ingredients 7

1 1/3 c mashed raspberries
1 1/3 c finely chopped pealed peaches
2 medium jalapenos, fresh
2 tsp lemon juice
3 Tbsp classic pectin
2 1/2 c sugar
1/2 tsp pure vanilla extract

Steps:

1. Mash the raspberries in a bowl and measure out 1 1/3 cups. 12 oz seems to be just about the correct amount. Then add the chopped peaches and slightly mash together to bring the juices out. Throw in the finely diced Jalapenos (make sure you wear gloves when chopping and I did leave the seeds in as I like some heat). Add the pectin and stir until it is well mixed. Turn on the stove and bring it to a boil. Once it comes to a full boil, one you cannot stir down, add all the sugar at once. Then add the vanilla. Bring the mixture back to a boil. Boil hard for 1 minute. Pour into sterilized jars and process like you do for canning. Follow the instructions for processing on the pectin label.
2. Addition... I have also just used 1 Jalapeno to have the pepper flavor but not the heat for those who don't like hot spicey foods. :) It's still yummy!

Raspberry Jalapeno Jam image

Provided by Michelle Trautman

Number Of Ingredients 6

14-20 jalapeno peppers, finely chopped
2 red bell peppers, finely chopped
1 1/2 c apple cider vinegar
2 c frozen raspberries
7 c sugar
5 Tbsp fruit pectin, powdered

Steps:

1. Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occasionally.
2. Simmer 10 minutes
3. Wisk in pectin, bring to hard boil until thickens slightly (when spoon dipped in and is pulled out jam should drip in sheet rather than drops)
4. Remove from heat and sit for 10 minutes
5. Ladle into the 8 oz mason type jars (sterilized) and process in boiling water bath for 10 minutes to seal. If you do not like chunks, strain before putting in jars.

Raspberry-Jalapeño Jam image

Yield 8 jars

Number Of Ingredients 5

5 cups raspberries
7 to 8 jalapeño peppers, chopped
7 cups sugar
1 (1 3/4-ounce) package powdered pectin
8 (1/2-pint) canning jars and lids, sterilized

Steps:

Place raspberries in a large saucepan over medium-high heat; cook for 5 to 7 minutes. Mash slightly; add peppers and cook for 15 minutes, until tender. Add sugar and cook until thickened, about 8 minutes; add pectin. Cook for an additional 15 minutes, stirring frequently. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 20 minutes; set jars on a towel to cool. Check for seals.

Nutrition Facts : Nutritional Facts Serves