Homemade raspberry habanero sauce is a perfect combination of sweet and spicy. This jam pairs well with a block of cream cheese and crackers.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
63 Calories
Recipe Instructions
Step 1
Sterilize the jars and lids in boiling water for at least 5 minutes.
Step 2
Process vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Transfer mixture to a large stockpot.
Step 3
Add sugar, raspberries, and pectin to the stockpot; bring mixture to a boil and cook and stir until jam is smooth and sugar is dissolved, about 5 minutes.
Step 4
Pack jam into the hot, sterilized jars, filling to 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw-on rings.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into boiling water using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
Step 6
Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool.
Step 7
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid should not move up or down at all). Store in a cool, dark area.
