Homemade raspberry habanero jam is a perfect combination of sweet and spicy. Pair this with cream cheese and crackers, or serve it over vanilla ice cream.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
63 Calories
Recipe Instructions
Step 1
Sterilize jars and lids in boiling water for at least 5 minutes.
Step 2
Process vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Transfer pepper mixture to a large stockpot.
Step 3
Add sugar, raspberries, and pectin to the stockpot; bring to a boil and cook, stirring until smooth and sugar is dissolved, about 5 minutes.
Step 4
Pack jam into hot, sterilized jars, filling to 1/4 inch of the top. Run a knife or thin spatula around the insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; add jars using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover, and process for 15 minutes.
Step 6
Remove jars from the stockpot and transfer to cloth-covered or wood surface, several inches apart. Cool.
Step 7
Press the top of each lid with a finger, ensuring that the seal is tight (the lid should not move up or down at all). Store in a cool, dark area.
