This raspberry habanero jam recipe is a perfect combo of sweet and spicy. Pair the jam with cream cheese and crackers, or serve over vanilla ice cream.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
63 Calories
Recipe Instructions
Step 1
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; add jars using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover, and process for 15 minutes.
Step 2
Combine vinegar, bell pepper, and habaneros in a blender; blend until smooth. Transfer pepper mixture to a large stockpot.
Step 3
Stir sugar, raspberries, and pectin into pepper mixture; bring to a boil. Cook and stir until smooth and sugar is dissolved, about 5 minutes.
Step 4
Inspect five 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Step 5
Pack jam into hot, sterilized jars, filling to ¼ inch of top. Run a knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
Step 6
Transfer jars to a cloth-covered or wood surface, several inches apart. Cool.
Step 7
Press tops of each lid with a finger, ensuring that seals are tight (lids should not move up or down at all). Store in a cool, dark area.
