- 1 ¼ lbs. (20 oz.) Red Raspberries-fresh or iqf (frozen, no sugar added type)
- 2 ¼ cups (18 oz.) Granulated Sugar
- Juice from One Lemon
- Jalapenos-fire roasted, peeled, seeded, very finely chopped
In a narrow yet tall heavy bottom pot stainless steel pot combine the raspberries, sugar and lemon juice. Cook on high heat, stirring regularly with a high heat (silicone) rubber spatula until the mixture comes to a full boil. Do not mash up fruit entirely while stirring.
Insert a candy/jelly thermometer and continue stirring. As the mixture gets up above 215 º f. insure that none of the seeds have settled and are sticking to the bottom. Use the high heat silicone rubber scraper to free up anything sticking to the bottom as the mixture continues to boil. Cook until exactly 225ºf. Any lower and jam may not set, any higher, then the sugar will taste slightly burned/caramel flavor.
Remove from the heat skim off any foam from the top if present. Gently stir in the roasted jalapenos insuring even distribution of the peppers.
Carefully ladle into clean and 180ºf heated half pint jelly jars, leaving ¼” headspace at the top. Any less than filled jars should just be cooled and stored in the refrigerated, not hot water processed. Clean edges of jar of any spills with a hot water dampened paper towel. Top with a heated new lid, screw on band hand tight. Carefully place in a tall hot water canner (lobster type of pot) with enough boiling water to cover the jars by 3”. Boil for 10 minutes.
Turn off heat, wait 5 minutes, then remove jars from the water and let sit undisturbed on a kitchen towel set on the counter to allow seal or “pop” sound to happen.
Let cool 24 hours. Remove band, check for proper seal, towel dry the top of the jar. Replace band if desired, particularly if transporting. Label, date, and store in a cool, dry place. Use within a year. Great served with fried chicken, roast lamb, or with crackers and whipped cream cheese.
Makes About 3 Half Pints