A sweet raspberry jam is livened up with spicy jalapeno peppers.
Ingredients
- or frozen raspberries: 1 cup (fresh)
- green bell pepper: 0.5 cup (chopped)
- jalapeño pepper: 0.25 cup (chopped)
- white sugar: 3 cups
- apple cider vinegar: 0.75 cup
- liquid pectin: 0.33333 container (6 fluid ounce container)
- sprig fresh mint: 1 piece
Metric Conversion
Stages of cooking
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Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
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In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
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Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
