Raspberry Jalapeno Jam Recipe Canning Made Easy

There’s something truly magical about homemade jam that store-bought versions simply can’t match. When it comes to raspberry jalapeno jam, that magic is amplified by the perfect balance of sweet, tart, and spicy flavors.

This jam is a delightful way to add a fiery twist to your breakfast toast, cheese boards, or grilled meats. Plus, canning your own jam means you can preserve the vibrant flavors of fresh raspberries and jalapenos all year round.

Whether you’re a seasoned canner or new to the process, this recipe will guide you through every step with ease and confidence.

Get ready to fill your pantry with jars of bright, tangy, and spicy goodness that will impress friends and family alike. Not only is raspberry jalapeno jam delicious, but it’s also a wonderful gift idea for the food lovers in your life.

Let’s dive into this fun and flavorful canning adventure!

Why You’ll Love This Recipe

Raspberry jalapeno jam offers a unique combination of flavors that’s both sweet and spicy, making it incredibly versatile in the kitchen. The fresh raspberries provide a natural sweetness and vibrant color, while the jalapenos add just the right amount of kick without overpowering the fruitiness.

This recipe uses simple, whole ingredients and classic canning techniques, so you can be sure of the quality and safety of your preserved jam. It’s perfect for beginners wanting to try their hand at canning, as well as for experienced food preservers looking to expand their repertoire.

Plus, homemade jam lasts for months, making it a great way to reduce food waste and enjoy the flavors of summer well into the colder months. You’ll find endless ways to enjoy it—from spreading on warm biscuits to glazing roasted vegetables.

Ingredients

• 4 cups fresh raspberries (washed and hulled)
• 2-3 jalapenos (seeded and finely chopped; adjust for preferred heat level)
• 3 cups granulated sugar
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 package (1.75 oz) fruit pectin (powdered)
• 1/2 teaspoon butter (optional, to reduce foaming)

Equipment

• Large heavy-bottomed pot for cooking the jam
• Canning jars (preferably half-pint or pint size), sterilized
• Lids and bands for sealing jars
• Water bath canner or large stockpot for processing jars
• Jar lifter for safely handling hot jars
• Ladle for transferring jam
• Wooden spoon or heat-resistant spatula
• Funnel for easy jar filling
• Clean kitchen towels
• Measuring cups and spoons

Instructions

1. Prepare your jars and canner. Sterilize your jars by boiling them in the water bath canner or washing them in hot soapy water and heating them in a 225°F oven for 10 minutes. Keep lids warm in simmering water to ensure a good seal later.
2. Combine raspberries, jalapenos, and lemon juice. In a large pot, gently crush the raspberries with a potato masher or fork to release juice. Add the finely chopped jalapenos and fresh lemon juice, stirring to combine.
3. Add sugar and pectin. Sprinkle the fruit pectin over the berry mixture and stir well. Then, add the granulated sugar all at once. Stir constantly over medium-high heat until the sugar completely dissolves and the mixture comes to a full rolling boil that cannot be stirred down.
4. Boil the jam. Once boiling, add the butter to reduce foaming (optional). Boil hard for 1 minute, stirring constantly to prevent sticking or burning.
5. Test the jam consistency. Before moving on, test the jam by placing a small spoonful on a chilled plate. Wait a minute and then push it with your finger. If it wrinkles and holds shape, it’s ready. If not, boil for an additional 1-2 minutes and test again.
6. Fill jars with hot jam. Using a funnel and ladle, carefully fill the sterilized jars, leaving about 1/4 inch headspace at the top.
7. Remove air bubbles and wipe rims. Use a non-metallic spatula or a chopstick to remove trapped air bubbles by running it around the inside edges of the jars. Wipe the rims with a clean, damp cloth to ensure a proper seal.
8. Seal jars. Place warmed lids on the jars and screw on the metal bands until fingertip-tight.
9. Process jars in boiling water bath. Place jars in the canner and ensure they’re covered by at least 1-2 inches of water. Bring to a boil and process for 10 minutes (adjusting for altitude if necessary).
10. Cool and store. Remove jars carefully using a jar lifter and place them on a towel to cool undisturbed for 12-24 hours. You should hear the satisfying “pop” of lids sealing. Check seals before storing jars in a cool, dark place.

Tips & Variations

“Adjust the heat level by varying the amount of jalapenos or leaving the seeds in for a spicier jam.”

For a milder version: Use only 1 jalapeno and remove all seeds and membranes. For a hotter jam, add an extra jalapeno or leave some seeds in.

Substitute fruits: Try mixing in blackberries or strawberries for a different berry blend.

Add spices: A pinch of ground ginger or cinnamon can add depth and warmth to your jam.

Foam control: The butter added during boiling helps reduce foam, making jar filling cleaner and easier.

Storage: Properly sealed jars can last up to one year. Refrigerate after opening.

Nutrition Facts

Note: Nutrition varies based on ingredient brands and portion size.

Serving Suggestions

• Spread on warm toast, bagels, or English muffins for a bright and spicy breakfast.
• Pair with cream cheese or goat cheese on crackers for a flavorful appetizer.
• Use as a glaze for grilled chicken, pork, or salmon to add a sweet and spicy punch.
• Stir into yogurt or oatmeal for a delicious breakfast boost.
• Mix with mayonnaise or sour cream to create a spicy sandwich spread or dip.

Conclusion

Making your own raspberry jalapeno jam is a rewarding kitchen project that packs incredible flavor into every jar. The harmony of sweet raspberries and spicy jalapenos offers a versatile condiment that elevates everything from breakfast to dinner.

Following this canning recipe ensures your jam is preserved safely and stays fresh for months, ready to brighten your meals and inspire new culinary creations.

Whether you gift it to friends or keep it all to yourself, this jam is sure to become a staple in your pantry. Don’t forget to explore other delicious recipes like our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for hearty meals, or try some fresh ideas from Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas and Vegan Potato Corn Chowder Recipe for Cozy Comfort Food to round out your culinary repertoire.

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