RASPBERRY JALAPENO JAM
Raspberry jalapeno jam is for the individual who will enjoy the combination of sweet and spicy. Serve this delightful treat with a good cheese and homemade crackers.
Provided by Ann Accetta-Scott
Categories Canning
Time 35m1S
Number Of Ingredients 3
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.
Nutrition Facts : Calories 41 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 0 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
Nutrition Facts : Calories 684 kcal, Carbohydrate 174 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 13 g, Sugar 159 g, ServingSize 1 serving
RASPBERRY PEACH JAM
While my jam won a first-place pink ribbon at our local county fair, that may not be the highest compliment it's received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! -Patricia Larsen, Leslieville, Alberta
Provided by Taste of Home
Time 50m
Yield 3 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY PEACH JAM
One of my favorite homemade jams. A summery fresh taste and easy to make. Store jars in a cool, dark area.
Provided by Mlooman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h11m
Yield 120
Number Of Ingredients 6
Steps:
- Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
- Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
- Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 72.4 calories, Carbohydrate 18.6 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 18.1 g
PEACH RASPBERRY JAM
"Back when my children were young, I put up about 100 jars of jams and jellies each summer, including this freezer version," notes Mrs. Donn White form Wooster, Ohio. "Although I don't make that many now, I do stir up a batch to give to neighbors at Christmastime."
Provided by Taste of Home
Time 20m
Yield about 5 cups.
Number Of Ingredients 6
Steps:
- Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. , Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY JALAPENO JELLY
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Provided by glimmer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g
RASPBERRY JALAPENO JELLY
Make and share this Raspberry Jalapeno Jelly recipe from Food.com.
Provided by Gay Gilmore
Categories Jellies
Time 50m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 294, Fat 0.1, Sodium 19.5, Carbohydrate 75.5, Fiber 2.2, Sugar 66, Protein 0.4
JALAPEñO PEACH JELLY
Fabulous on a cracker or bagel with cream cheese. I even like it with butter on my toast. Has a nice sweet little kick.
Provided by Nicker12
Categories Jellies
Time 1h
Yield 6 Half pints
Number Of Ingredients 5
Steps:
- Chop jalapeños in a food processor using the pulse setting. (I use three jalapeños without seeds and two with.).
- In a large pot, place washed peaches and use a potato masher to crush. I don't peel or pit the peaches.
- Add vinegar and jalapeno peppers. Bring to a boil over high heat. Reduce heat and simmer, covered for about 20 minutes or until peaches and peppers are very soft.
- Using a colander lined with several layers of cheesecloth, strain the mixture for at least 2 hours and discard the solids. (I line my colander with three J cloths to cover the holes) There should be about 2 cups of liquid.
- In a large pot, combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly.
- Quickly stir in pectin then return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat. Skim off foam with a metal spoon.
- Ladle hot jelly into hot half-pint jars, leaving a ¼-inch headspace. Jars need to be hot so that the hot jelly doesn't break the glass. .
- Wipe jar rims with a wet paper towel then place metal lid on top.
- Screw metal ring until just starting to resist. Don't over tighten.
- Process filled jars in a boiling water canner for 10 minutes. .
- Remove jars from canner and cool on wire racks. Before serving, let jelly stand at room temperature for until jelly is set. It may take 2 to 3 days for jelly to set so don't panic if it doesn't set right away. .
Nutrition Facts : Calories 712.3, Fat 0.4, Sodium 3.7, Carbohydrate 181.4, Fiber 2.3, Sugar 179.2, Protein 1.4
SURE.JELL® RASPBERRY-PEACH JAM
Capture raspberries and peaches at their peak of perfection, and turn them into gift-worthy jars of this luscious SURE.JELL Raspberry-Peach Jam. Enjoy the bounty of summer berries and stone fruit all year long with this SURE.JELL Raspberry-Peach Jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush raspberries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure 2 cups prepared raspberries into 6- or 8-qt. saucepot. Peel, pit and finely chop peaches. Measure exactly 2 cups prepared peaches into saucepot with raspberries; stir until well blended. Add lemon juice; mix well.
- Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "raspberry peach jalapeno jam food"
PEACH, RASPBERRY, AND JALAPENO PIE | IGA RECIPES
From iga.net
THE BEST JALAPEñO PEPPER JELLY - GARNISH & GLAZE
From garnishandglaze.com
RASPBERRY-JALAPEñO JAM - MRS. WAGES®
From mrswages.com
10 BEST RASPBERRY JAM WITH PECTIN RECIPES | YUMMLY
From yummly.com
SWEET & SPICY JALAPENO PEACH JAM | WILL COOK FOR …
From willcookforfriends.com
PEACH AND JALAPENO PEPPER JAM - TASTY KITCHEN
From tastykitchen.com
EASY RASPBERRY PEACH JAM | DIXIE CRYSTALS
From dixiecrystals.com
RASPBERRY JALAPENO JELLY RECIPE - FOOD.COM - PINTEREST
From pinterest.com.au
RASPBERRY JALAPENO JAM WITHOUT PECTIN - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
RASPBERRY JALAPENO JAM WITH POWDERED PECTIN RECIPES
From stevehacks.com
RASPBERRY RHUBARB JAM RECIPE | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
THE BEST JALAPEñO PEPPER JELLY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RASPBERRY JAM - HOMEMADE JAM RECIPE WITH PECTIN - OR WHATEVER …
From orwhateveryoudo.com
JALAPENO FREEZER JAM - COOKEATSHARE
From cookeatshare.com
JAM, RASPBERRY JALAPENO – THE FOOD NANNY
From thefoodnanny.com
RASPBERRY JALAPENO JAM- ORCHARD RESERVE - CROSSROADS FAMILY OF …
From crossroadscandles.com
RASPBERRY PEACH JALAPENO JAM | RECIPE | PEACH JALAPENO JAM, …
From pinterest.ca
RASPBERRY JALAPENO JAM RECIPE WITH SURE JELL
From recipeschoice.com
RASPBERRY JALAPENO JELLY - PAPPY'S GOURMET AND LIZ & LINDA'S
From pappysgourmet.com
SWEET & SPICY JALAPEñO JAM - REBOOTED MOM
From rebootedmom.com
HOW TO MAKE AND CAN LOW SUGAR RASPBERRY JALAPEñO JAM
From learningandyearning.com
JALAPENO RASPBERRY JAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACKBERRY JALAPENO JAM RECIPE WITH FRESH PEPPERS - CONFESSIONS …
From confessionsofanover-workedmom.com
RASPBERRY JAM - POMONA'S UNIVERSAL PECTIN - SUGAR FREE NO …
From pomonapectin.com
RASPBERRY-JALAPEñO JAM SPREAD – MOUNTAIN CRAVINGS
From mountaincravings.com
EASY RASPBERRY PEACH JAM | DIXIE CRYSTALS
From pinterest.com
RASPBERRY HOT PEPPER JELLY RECIPE - WONDERMOM WANNABE
From wondermomwannabe.com
RASPBERRY CREAM CHEESE JALAPENO POPPERS - HEY GRILL, HEY
From heygrillhey.com
RASPBERRY PEACH JALAPENO JAM | RECIPE | JALAPENO JAM, …
From pinterest.com
PEACH PEPPER JAM JALAPENO POPPERS – SOUTHERN ROOTS SISTERS LLC
From southernrootssisters.com
RASPBERRY JALAPENO JAM | JAM'N WITH PATTI | LAKE CHEROKEE
From jamnwithpatti.com
PEAR-RASPBERRY JAM - POMONA'S UNIVERSAL PECTIN - SUGAR FREE NO ...
From pomonapectin.com
QUICK & EASY RASPBERRY JALAPENO FREEZER JAM | HOW TO MAKE JAM
From afarmgirlsdabbles.com
PEACH JALAPENO JELLY | ETSY
From etsy.com
RASPBERRY PEACH FREEZER JAM - GARNISH & GLAZE
From garnishandglaze.com
RASPBERRY CREAM CHEESE DIP {WITH A JALAPENO RASPBERRY JELLY!}
From tastesoflizzyt.com
NO PECTIN PEACH RASPBERRY JAM RECIPE - MOUNTAIN MAMA …
From mountainmamacooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love