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Raspberry Habanero Jam
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy raspberry jam adds a kick to creamy cheese and crackers.
Ingredients:
  • 1.5 cups white vinegar
  • 1 green bell pepper, halved and seeded
  • 5 habanero peppers, stemmed, or more to taste
  • 6 cups white sugar
  • 2 (12 ounce) packages frozen raspberries
  • 3 tablespoons powdered pectin
  • 5 1-pint canning jars with lids and rings
Instructions:
  • Blend vinegar, green bell pepper, and habanero peppers until smooth, then transfer to a large stockpot.
  • In a stockpot, combine sugar, raspberries, and pectin. Bring to a boil, stirring constantly, until the jam is smooth and the sugar has dissolved, approximately 5 minutes.
  • Place the jars and lids in a pot of boiling water for a minimum of 5 minutes to sterilize.
  • Fill the hot, sterilized jars with jam, leaving 1/4 inch of space at the top. Glide a knife or thin spatula along the insides to eliminate air bubbles. Use a damp paper towel to tidy the jar rims. Seal with lids and screw-on rings.
  • 1. Position a rack in a large stockpot and fill it halfway with water. 2. Boil the water and carefully lower the jars into the pot using a holder, leaving a 2-inch space between them. 3. Add more boiling water if needed to ensure the jars are covered by at least 1 inch of water. 4. Cover the pot, bring the water to a rolling boil, and process for 15 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wood surface, ensuring they are spaced several inches apart to cool.
  • After cooling, firmly press the top of each lid with a finger to ensure a tight seal (the lid should be immovable). Store in a cool, dark area.

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