This is one of my favorite jams to make. It has an unexpected heat, which makes it perfect over cream cheese served with crackers, on a steak sandwich, or glazed onto roasting chicken!
You will need:
- 4 cups of fresh or frozen raspberries
- 2-3 medium sized green jalapenos (if you really like spice substitute 1 small habanero pepper - warning it is very hot!). Always use latex/prep gloves or wrap hands in plastic wrap and do not touch your eyes, face, etc. while cutting and seeding peppers!
- 4 cups white sugar
- 1/4 C lemon juice (optional)
As you can see, I don't use any pectin in my jams. You can, I won't judge. I just hate having to buy it and I never seem to have it in stock when I need it, so I gave up and just follow the Spoon Test for consistency/texture.
Directions:
1. Remove tops of jalapenos, and cut in half. Remove seeds from half of jalapenos then dice super fine. (If you want the spice level to be more mild, remove more seeds) [Other option: use a spice grinder to puree the jalapenos]
2. Heat oven to 250 degrees. Pour sugar into a glass 8x8 pan. Add jalapenos on top of the sugar. Spread out in a layer. Cook in oven for 20 mins.
3. Use a large stainless steel or enamel sauce pan, pour in raspberries (and lemon juice if using) to the pan. Bring to a full boil over high heat, smooshing the berries with a fork as they heat.
4. Boil hard for 1 minute, stirring constantly. If you are using frozen raspberries, you may need to boil for slightly longer due to the high water content.
6. Add warmed sugar and jalapeno mixture, return to a boil, and boil about 5 minutes give or take until it passes the Spoon Test. [Spoon Test: Dip a cool, metal spoon into the mixture. Move spoon away from the stove and turn horizontally. The consistency should be gel like. It is done when it coats the spoon and the drips are thick and run together.]
7. Ladle into sterilized mason jars. (I use the half-pint (8 oz) size jars. Half a pint is 1 cup, so it is a perfect portion for serving or basting with.)
8. Follow directions for high acid preserve in a water bath.
Uses:
- Serve over a block of cream or goat cheese with wheat crackers
- Use as a glaze over barbequed or rotisserie chicken
- Use as a topping on sandwiches like steak sandwich with goat cheese and arugula on a toasted hoagie roll.
- Spicy Breakfast Toast: Toasted English muffin with cream cheese and jam on it
You will need:
- 4 cups of fresh or frozen raspberries
- 2-3 medium sized green jalapenos (if you really like spice substitute 1 small habanero pepper - warning it is very hot!). Always use latex/prep gloves or wrap hands in plastic wrap and do not touch your eyes, face, etc. while cutting and seeding peppers!
- 4 cups white sugar
- 1/4 C lemon juice (optional)
As you can see, I don't use any pectin in my jams. You can, I won't judge. I just hate having to buy it and I never seem to have it in stock when I need it, so I gave up and just follow the Spoon Test for consistency/texture.
Directions:
1. Remove tops of jalapenos, and cut in half. Remove seeds from half of jalapenos then dice super fine. (If you want the spice level to be more mild, remove more seeds) [Other option: use a spice grinder to puree the jalapenos]
2. Heat oven to 250 degrees. Pour sugar into a glass 8x8 pan. Add jalapenos on top of the sugar. Spread out in a layer. Cook in oven for 20 mins.
3. Use a large stainless steel or enamel sauce pan, pour in raspberries (and lemon juice if using) to the pan. Bring to a full boil over high heat, smooshing the berries with a fork as they heat.
4. Boil hard for 1 minute, stirring constantly. If you are using frozen raspberries, you may need to boil for slightly longer due to the high water content.
6. Add warmed sugar and jalapeno mixture, return to a boil, and boil about 5 minutes give or take until it passes the Spoon Test. [Spoon Test: Dip a cool, metal spoon into the mixture. Move spoon away from the stove and turn horizontally. The consistency should be gel like. It is done when it coats the spoon and the drips are thick and run together.]
7. Ladle into sterilized mason jars. (I use the half-pint (8 oz) size jars. Half a pint is 1 cup, so it is a perfect portion for serving or basting with.)
8. Follow directions for high acid preserve in a water bath.
Uses:
- Serve over a block of cream or goat cheese with wheat crackers
- Use as a glaze over barbequed or rotisserie chicken
- Use as a topping on sandwiches like steak sandwich with goat cheese and arugula on a toasted hoagie roll.
- Spicy Breakfast Toast: Toasted English muffin with cream cheese and jam on it
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