Raspberry and Jalapeno Jam Recipe for Sweet Heat Delight

There’s something magical about homemade jam—the vibrant colors, the fresh flavors, and the ability to preserve the essence of summer in a jar. If you love the sweet tanginess of raspberries but crave a little kick of heat, this Raspberry and Jalapeño Jam recipe is perfect for you.

Combining luscious ripe raspberries with the fiery punch of jalapeños, this jam is a delightful balance of sweet and spicy that can elevate your breakfast toast, cheese boards, and even sandwiches. Plus, making your own jam allows you to control the ingredients and customize the spice level to your preference.

Whether you’re a seasoned canner or a curious beginner, this recipe is straightforward and rewarding. The fresh raspberries provide a natural sweetness and vibrant color, while the jalapeños add a subtle warmth that lingers on the palate without overpowering.

Ready to add a jar of sunshine and spice to your pantry? Let’s dive into creating this delicious raspberry and jalapeño jam!

Why You’ll Love This Recipe

This jam is a fantastic way to enjoy the bold flavors of summer all year round. Here are a few reasons why this recipe stands out:

• Unique Flavor Combination: The sweet-tart raspberries and spicy jalapeños create an irresistible contrast that’s both exciting and comforting.
• Versatility: Use it as a glaze for grilled meats, a topping for vegan cream cheese on crackers, or simply spread on your morning toast.
• Customizable Heat Level: Adjust the amount of jalapeño to make it mild or fiery according to your taste.
• Natural Ingredients: Made from fresh fruit, natural pectin, and real sugar—no artificial preservatives.
• Simple Process: The step-by-step instructions make homemade jam accessible even to beginners.

Ingredients

• 4 cups fresh raspberries (about 2 pints)
• 2 medium jalapeños, seeded and finely chopped (adjust to taste)
• 3 cups granulated sugar
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 packet (1.75 oz) fruit pectin (powdered)
• 1/2 teaspoon salt

Equipment

• Large heavy-bottomed saucepan
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Fine mesh strainer or sieve (optional, for smoother texture)
• Glass jars with lids (sterilized for canning)
• Canning funnel (optional, but helpful)
• Jar lifter or tongs
• Thermometer (optional)
• Cutting board and sharp knife

Instructions

1. Prepare the jars: If you plan to store the jam long-term, sterilize your jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to fill.
2. Wash and chop the jalapeños: Rinse the jalapeños thoroughly. Slice them in half lengthwise, remove the seeds and membranes if you want less heat, then finely chop. For more spice, keep some seeds.
3. Combine fruit and pectin: In your large saucepan, gently crush the raspberries with a potato masher or back of a spoon. Add the chopped jalapeños and sprinkle the fruit pectin evenly over the mixture. Stir well to combine.
4. Cook the fruit mixture: Place the saucepan over medium heat and bring the mixture to a boil while stirring constantly. Once boiling, let it cook for 1 minute.
5. Add sugar and lemon juice: Remove the pan from heat. Stir in the granulated sugar and lemon juice until completely dissolved. Return to medium-high heat and bring back to a rapid boil. Boil hard for 1-2 minutes, stirring constantly.
6. Test the jam’s consistency: To check if the jam has set, place a small plate in the freezer before cooking. Drop a spoonful of jam onto the chilled plate. Let it sit for 1-2 minutes, then push it with your finger. If it wrinkles and holds shape, it’s ready. If not, boil for another minute and test again.
7. Skim foam and add salt: Remove from heat and skim off any foam on the surface. Stir in 1/2 teaspoon salt to balance flavors.
8. Fill the jars: Using a ladle and a canning funnel, carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean and seal with lids.
9. Process jars (optional for longer storage): If preserving for months, process the sealed jars in a boiling water bath for 10 minutes. Remove and let cool completely on a towel or rack.
10. Cool and store: Allow the jam to cool to room temperature. You should hear the lids pop as they seal. Store in a cool, dark place for up to one year. Refrigerate after opening.

Tips & Variations

“If you prefer a smoother jam, strain the raspberry and jalapeño mixture through a fine mesh sieve before cooking to remove seeds and jalapeño bits.”

• Adjust the heat: Use one jalapeño for mild spice or add a third for a bolder kick.
• Swap fruits: Try mixing raspberries with strawberries or blueberries for different flavor profiles.
• Sweetener alternatives: Substitute white sugar with coconut sugar or honey for a different sweetness.
• Preservation: If you don’t want to can, simply refrigerate the jam for up to 3 weeks and enjoy fresh.
• Adding herbs: Infuse the jam with a sprig of fresh mint or basil for an herbal twist.

Nutrition Facts

Serving Suggestions

This raspberry and jalapeño jam is incredibly versatile. Here are some delicious ways to enjoy it:

• Spread it on toasted baguette slices with cream cheese or vegan cheese for a flavorful appetizer.
• Use it as a glaze for grilled tofu, tempeh, or chicken to add a sweet and spicy dimension.
• Mix a spoonful into salad dressings or sauces for a unique twist.
• Top your morning oatmeal or yogurt with this jam for a fruity, spicy kick.
• Pair it with peanut butter for an adventurous twist on the classic sandwich.

Conclusion

Making your own Raspberry and Jalapeño Jam is a rewarding experience that results in a jar full of vibrant flavor and a perfect balance of sweet and heat. This jam is not only a treat for your taste buds but also a fantastic way to preserve summer’s bounty.

Whether you’re spreading it on toast, using it as a glaze, or gifting it to friends, it’s sure to impress. Plus, with easy-to-follow steps and simple ingredients, it’s a project anyone can tackle in their kitchen.

Don’t hesitate to experiment with this recipe by adjusting the spice level or mixing in other fruits. And if you’re interested in exploring more delicious and healthy homemade recipes, be sure to check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, the Vegan Recipes No Tofu: Delicious Plant-Based Meals, and the refreshing Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Happy cooking and jam making!

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