Raspberry Jalapeno Jam Food

RASPBERRY JALAPENO JAM

Steps:

• Prepare jars, lids, and canner.
• Wash raspberries making sure to remove stems and leaves. Prepare jalapeno peppers by washing and removing the seeds. Chop peppers into desired bites, I prefer very small pieces which have been finely chopped.
• In a heavy bottom saucepan (enamel Dutch oven) add raspberries, jalapeno peppers, and sugar.
• Bring the mixture to a full boil (roughly 5-10 mins), stirring continually to prevent the berries from scorching.
• Skim any excessive foam that forms. Don't kill yourself over this step! Simply remove as much of the foam as possible.
• Once the sugar has fully dissolved, allow the jam to cook an additional 5 minutes, stirring often.
• Ladle jam into clean, warm 1/2 pint mason jars leaving 1/4-inch headspace.
• Wipe rims with a clean damp cloth. Add warm rings and lids to jar - finger tight.
• Process the jars in a steam canner or boiling water bath canner. The processing time is based on the altitude in which you reside, see chart in the article.

RASPBERRY-JALAPEU00F1O JAM

Steps:

• 1 Clean and sterilize half-pint jars, lids and rings. Keep warm.
• 2 Mince peppers. (For hotter jam, do not devein.)
• 3 Combine the peppers, sugar, raspberries and lemon juice in a large stainless steel saucepan. Mash with a potato mashers over medium high heat, stirring often. Bring to a rolling boil; boil for 1 minute.
• 4 Reduce heat; stir in pectin. Simmer for 10 minutes; stirring frequently (mixture will thicken slightly). Quickly skim off any foam.
• 5 Quickly pour jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.

RASPBERRY JALAPENO JAM

Steps:

• Prepare a small canning pot and two half pint jars. Place lids in a small saucepan of water and bring to a bare simmer.
• In a medium bowl, combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit up a bit as you go.
• Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the fruit and sugar mixture into a wide, 4-quart saucepan. Add the jalapeno.
• Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the chili.
• Once the jam has thickened to a spreadable consistency and passes the plate test, add the lemon juice.
• Remove pan from the heat and fish out the wilted jalapeno. Funnel the finished jam into jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
• When jars are cool, remove rings and test seals. Any unsealed jars should be stored in the refrigerator.
• Serve this jam with fresh goat cheese or alongside cold meats.

RASPBERRY JALAPENO JAM

Steps:

• 1. Combine peppers, raspberries, sugar and vinegar in pot and bring to a boil, stirring occasionally.
• 2. Simmer 10 minutes
• 3. Wisk in pectin, bring to hard boil until thickens slightly (when spoon dipped in and is pulled out jam should drip in sheet rather than drops)
• 4. Remove from heat and sit for 10 minutes
• 5. Ladle into the 8 oz mason type jars (sterilized) and process in boiling water bath for 10 minutes to seal. If you do not like chunks, strain before putting in jars.

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
• In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
• Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jelly jars and lids according to manufacturer's instructions.
• Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
• Fit the steel knife blade into the bowl.
• Chop green pepper into 1/4-inch pieces.
• Measure 1/2 cup.
• Reserve rest for another purpose.
• Chop jalapenos into 1/4 inch pieces.
• Measure 1/4 cup for jelly.
• Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
• Bring to a boil.
• Continue to boil 1 minute.
• Remove from heat; let cool 5 minutes.
• Stir in pectin.
• Strain mixture through a fine strainer to remove pieces of peppers.
• Pour strained liquid into sterilized jars.
• Cover tightly and store in a cool place up to 6 months.
• Enjoy!