This Raspberry Jalapeno Jam pairs the sweetness of fresh raspberries with the spiciness of jalapenos for a delightful fusion of flavors. Elevate your breakfast spread and add pizzazz to your favorite dishes with this deliciously simple homemade jam!
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If you’re like me, you stock up whenever you see a sale on seasonal produce. Then when you have an abundance of a certain fruit or vegetable, you wonder how you’re going to use it all up before it spoils.
I’ve found that a great way to use up seasonal fruit is by turning it into jam! Making jam is so easy and it keeps in the fridge for a few months too, so you have more time to enjoy it.
I decided to give this fruit jam a twist by contrasting the sweetness of the raspberries with the heat of jalapeno peppers as I did in this Peach Jalapeno Jam.
If you’ve got a lot of raspberries and need even more great ways to use them, be sure to check out my Chocolate Covered Raspberries, French Martini, and Chambord and Champagne next.
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Ingredients
Here's a look at the simple ingredients you need to make this jalapeno raspberry jam recipe.
- Fresh Raspberries: Use in-season, ripe raspberries for the best flavor. They should be plump and bright in color throughout.
- Sugar: For sweetening the jam. I used white granulated sugar.
- Jalapeno Peppers: Use fresh jalapenos for the best results.
- Lemon Juice: Adds acidity to balance the flavors of the jam. I recommend using freshly squeezed lemon juice.
Variations
- Raspberries: Change things up by using a different berry like blackberries or blueberries, or use a combination of two or three kinds of berries.
- Sugar: Make this raspberry pepper jam refined sugar-free by using raw cane sugar or coconut sugar in place of the granulated sugar.
- Jalapenos: Turn up the heat by using a hotter pepper such as habaneros or try including some or all of the seeds from the jalapenos.
How to Make Raspberry Jalapeno Jam
Get started by gathering your ingredients and materials for this raspberry jalapeno jam recipe. You’ll need a medium saucepan and some clean glass jars for storing the finished jam.
Step 1: Combine the ingredients. Add all of the ingredients to a saucepan and stir until combined.
Step 2: Start cooking. Turn the heat to medium-high and cook, stirring constantly, until the berries begin to burst and the sugar is dissolved.
Step 3: Press the berries. Use a potato masher or the back of a spoon to press down on the berries until they are smooth.
Step 4: Continue cooking. Increase the temperature slightly and continue to cook until the jam reaches 220° F, stirring frequently.
Step 5: Store the jam. Remove the pan from the heat and allow the jam to cool down slightly. Then transfer to glass jars for storage.
Serving Ideas
There are so many great ways to use this jalapeno and raspberry jam! Here are some ideas:
- Spread some on your morning toast, English muffin, or croissant. You can also try it on these Belgian Waffles.
- Add it to baked brie and serve with crackers or crostini for the perfect party appetizer.
- Fire up the grill and enjoy this tasty jam with these Grilled Chicken Wings, this Whole Grilled Turkey, or this Grilled Salmon.
- This delicious jam is also great with pork. Try a bit on some pork chops or this Pork Wellington.
- You can also pair it with beef. Try it on top of a juicy hamburger with some crumbled blue cheese or add it to roast beef crostini for a fun appetizer idea.
Expert Tips
- Use a candy thermometer: I find that when making a pectin-free jam like this one, using a candy thermometer to check the temperature helps to achieve the perfect consistency.
- Remove the seeds from the jalapenos: Be sure to remove both the seeds and the membranes when cutting the jalapenos to keep the jam from becoming overly spicy.
- Store in the refrigerator: The jars of jam should be stored in the refrigerator where they will keep for up to three months. You can also freeze the jam in freezer-safe containers for up to a year.
Recipe FAQs
Jam is made from chopped fruit, which is then cooked with sugar to form a spreadable consistency while retaining some pieces of fruit. On the other hand, jelly is made by extracting fruit juice and cooking it with sugar to create a clear, smooth spread without any fruit pulp or solids. While both jam and jelly are fruit preserves, jam contains fruit pieces while jelly does not.
Yes, if fresh raspberries are not available, feel free to use frozen raspberries to make this jam. Be sure to thaw and drain the raspberries first.
Because this is not a canning recipe, the jam must be refrigerated or frozen to ensure safety and quality by inhibiting the growth of bacteria and mold.
This recipe makes 16 (2-ounce) servings or 32 (1-ounce) servings of jam. It will fill 4 (8-ounce) jars.
More Easy Fruit Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Raspberry Jalapeno Jam
Ingredients
- 6 cups fresh raspberries washed and dried
- 2 ½ cups granulated sugar
- ¼ cup jalapeno peppers finely minced
- 3 Tablespoons lemon juice
Instructions
- In a medium sized saucepan, combine all ingredients and stir until combined.
- Place over medium high heat and continue to stir until the berries begin to burst and sugar is dissolved.
- Use a potato masher, or the back of the spoon to press the berries until smooth.
- Increase the temperature slightly and cook until the jam reaches 220 degrees, stirring every few minutes. This will take about 25-30 minutes.
- Remove jam from heat and allow to cool slightly, before transferring to jars for storage.
Notes
- Use a candy thermometer: I find that when making a pectin-free jam like this one, using a candy thermometer to check the temperature helps to achieve the perfect consistency.
- Remove the seeds from the jalapenos: Be sure to remove both the seeds and the membranes when cutting the jalapenos to keep the jam from becoming overly spicy.
- Store in the refrigerator: The jars of jam should be stored in the refrigerator where they will keep for up to three months. You can also freeze the jam in freezer-safe containers for up to a year.
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