The past week I have canned, preserved, dried and slaved over the hot stove! But every jar has been worth it! We will be enjoying the fruits of our labors for months to come! This recipe is intense and wonderful, with or without the hint of jalapenos! Try using it as a spread with cream cheese on crackers as an appetizer!
4 cups organic sugar
4 cups fresh raspberries
2-4 jalapenos, chopped and seeded ( I used 2 and it turned out mild)
Place sugar in an ovenproof shallow pan and warm in a 250 degree oven for 15 minutes. (Warm sugar dissolves better)
Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
Add warm sugar, return to a boil and boil until mixture will form a ge, about 5 – 10 minutes.
Ladle into hot jars and process for 10 minutes.
2 Replies to “Raspberry Jam (with or without jalapenos)”
Looks delicious Emily! Pinned it! Will share it on FB, too.