Quick & Easy Raspberry Jalapeno Freezer Jam
Yield: 7 -8 cups
This Raspberry Jalapeno Freezer Jam Recipe is an easy way to lengthen the shelf life of your raspberries. Plus, it's a flavorful and delicious jam!
Ingredients
- 3 c. crushed ripe red raspberries from about 6 cups whole berries
- ¼ c. minced fresh jalapeno pepper for a mild jalapeno flavor - add more for a stronger jalapeno flavor
- 5-1/4 c. sugar
- 1 c. water
- 1 box 1.75 oz. SURE-JELL fruit pectin
Instructions
- Be sure to first read through my freezer jam tips in this post, right before the recipe. Then wash 8 half-pint (1 cup) plastic containers and lids with hot water and dish soap. Rinse and dry thoroughly.
- Add the sugar to a medium bowl. In a very large bowl, combine crushed raspberries, jalapeno, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.
- In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to raspberry jalapeno mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that's ok.
- Immediately fill containers to within 1/2'' of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.
Notes
Basic jam recipe from SURE-JELL with adaptations from a farmgirl's dabbles.
Nutrition Information:
Serving: 1 Calories: 180kcal Carbohydrates: 46g Sodium: 6mg Fiber: 2g Sugar: 42g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.