Raspberry Habanero Jam recipe
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Ingredients
- 1 ½ 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
Nutrition Info
- 62.7 caloriescarbohydrate: 16.1 gcholesterol: : -fat: 0.1 gfiber: 0.6 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 0.1 mgsugar: 15.4 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Habanero Jam
Directions
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Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot, bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.