Last fall I bought some Raspberry Pepper Jam at a farmers market. We really enjoyed it with cream cheese on crackers and it was the perfect blend of sweet and hot. My goal this summer was to re-create that jam. Unfortunately I could not find any recipes for it online. I found some related ones and used those to experiment when I made strawberry jam. The strawberry pepper jam was just alright. It wasn’t quite hot enough and I didn’t like the texture, it was too clear, more like jelly. I made a few changes and think I’ve hit on a good recipe for Raspberry Pepper Jam.
So here it is.
Raspberry Pepper Jam Print This
5 cups fresh raspberries
2 jalapeno peppers
1 bell pepper (red or green)
4 cups sugar
1/2 cup apple cider vinegar
1 package powdered pectin
(Note: Jalapeno peppers vary in strength. Depending on your preference and the strength of the peppers, you may need to add more.)
Wash and pick through raspberries. Place one cup in the bottom of a large sauce pan and crush. Add the remaining 4 cups of berries to the pan. In a food processor, chop the jalapenos and bell peppers. Be careful of the jalapeno oils that come out. They made me cough if I accidentally breathed some. Add the chopped peppers to the pan along with the sugar and vinegar.
Cook the mixture over medium heat, stirring often. The sugar should dissolve.
Bring the mixture to a simmer over medium heat. Simmer for 15 minutes until all the berries are broken apart. This concentrates the berry flavor and boils off some of the liquid content. At this point, stir in the powdered pectin. Bring to a rolling boil and boil for 1 to 2 minutes.
Ladle into hot 1/2 pint jars and process in a boiling water canner for 10 minutes.