Raspberry Jalapeno Jam
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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Servings: 16 2-ounce servings
Calories: 145kcal
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.
Nutrition
Calories: 145kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 75mg | Fiber: 3g | Sugar: 33g | Vitamin A: 30IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 0.3mg
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