In July I picked raspberries and froze them since the jalapenos weren’t ready yet. Now the peppers have reached their end, so it was time to finally make the jam.
This year I modified the recipe so that I didn’t have to use commercial pectin. Instead I added 1 cup frozen currants to each batch. I made a double batch that yielded 10 half pint jars, 1 quarter-pint jar and a little more for the fridge. We’ll be enjoying that bit soon.
You can find my previous recipe using commercial pectin here.
Here’s this year’s version.
Raspberry Pepper Jam Print This
5 cups raspberries
1 cup currants
4 cups sugar
1/2 cup cider vinegar
3 seeded jalapenos
1 green bell pepper.
Chop jalapenos & green pepper in food processor. Do not inhale fumes.
Add all the ingredients to a pot. Bring to a boil and cook until it reaches the jelling point, about 1 hour. You can tell it’s reached this point, by putting a bit on a plate in the freezer. Run your finger through the puddle of jam, if the two side don’t flow back together, it’s ready. Meanwhile sterilize half-pint jars by boiling them in the canning pot for 10 minutes.
When the jam has reached the jelling point, ladle it into the hot jars, seal with new lids & rings and process in the boiling water bath canner for 10 minutes.
Yield about 5 half-pint jars.