Raspberry Habanero Jam

This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique appetizer or game-day snack. This raspberry habanero sauce is also wonderful on top of vanilla ice cream!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 63 Calories

Ingredients

• 6 cups white sugar
• 1 ½ cups white vinegar
• 1 green bell pepper, halved and seeded
• 5 1-pint canning jars with lids and rings
• 5 habanero peppers, stemmed, or more to taste
• 2 (12 ounce) packages frozen raspberries
• 3 tablespoons powdered pectin

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.