RASPBERRY, JALAPENO AND ZUCCHINI JAM
I work at our Community Garden, and three days a week we harvest and distribute free produce... With all the free produce, I like to freeze and can what I am able to do. I made up this recipe and it is a big hit with family and friends! I like things hot, so I also make it with hotter peppers and use more, but this is my...
Provided by Colleen Sowa
Categories Other Sauces
Time 1h35m
Number Of Ingredients 11
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.
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