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Raspberry Pepper Jam

Summer is canning season!

I love canning.  It’s how I use up the produce from my garden to last me all year long. This is one of my favorite recipes that everyone asks me to share. Raspberry Pepper Jam is amazing over brie, mixed with cream cheese or even drizzled over vanilla ice cream!

We grow a lot of peppers in our garden, so finding fun ways to use and share them has been my mission. We grow so many varieties of peppers, I love that this recipe allows me to use what’s in the kitchen.  So feel free to grab your favorite peppers for this recipe, you don’t need many! 

If you are new to canning, starting with a simple jam is a good way to test it out. You can make small gift jars for friends and family or larger jars for yourself.  It’s so easy, and everyone loves this tart, sweet, zesty treat. 

Raspberry Pepper Jam

I grew up canning. My Gram would set me up in the kitchen with her every summer, and we would can everything from peaches to peppers. She taught me how to skin tomatoes in boiling water, make my own jams, and how to preserve what we grew. From salsas to spreads, I learned how to take the fresh foods we loved and preserve them for later. And it has really come in handy throughout my life! 

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Pepper Jam Time!

One thing that always surprises me is that no two batches of pepper jam ever come out the same.  You will always use different peppers, some are sweeter or spicier.  Sometimes the berries will be more tart, and it is just a beautiful thing about making things homemade. 

Pectin or No Pectin

Because Raspberries have natural pectin and you are using a lot of sugar, some people choose not to use additional pectin.  But I’ve found that adding the peppers and the apple cider vinegar changes the base, so you do need additional pectin to make it thicken up.  I prefer liquid pectin.  But I’ve used the powdered kind with no issues as well.  Just do a test spoon full before you ladle it up to see if it is going to set well.  I pour a spoonful onto a frozen spoon and let sit 2-3 minutes to see if it thickens up.  If not, I add more pectin and try again.

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Raspberry Pepper Jam

 

CategorySweets and Treats

 2 cups raspberries
 2 cups diced peppers – any variation of peppers. I like Jalapeno and Habanero and a few banana peppers.
 6 cups sugar
 1 ½ cups apple cider vinegar
 1 3 oz package of liquid pectin

1

Remove seeds from the peppers unless you want a much spicier jam. Dice or process with a food processor. If you use your food processor, you just need to pulse them until they are finely chopped so you don't end up with a paste.

2

Bring all of your ingredients except the pectin to a rolling boil in a large pot. Stirring constantly to prevent it from sticking and burning, carefully mixing your ingredients. Boil for 2-3 minutes and then remove from heat and allow to cool for 5 minutes. After it has cooled slightly, add your liquid pectin and boil for 1 minute.

3

Carefully ladle your hot jam into your hot canning jars that have been prepared for canning. Make sure you don't have a lot of bubbles in the jar. If so, gently stir to get them out. Wipe the rim with a wet paper towel, place your canning lid, then the ring, and twist lightly but not tightly. Then water bath for 5 minutes. Allow 5 minutes before removing the jars and setting them on the counter for 24 hours without touching them.

Ingredients

 2 cups raspberries
 2 cups diced peppers – any variation of peppers. I like Jalapeno and Habanero and a few banana peppers.
 6 cups sugar
 1 ½ cups apple cider vinegar
 1 3 oz package of liquid pectin

Directions

1

Remove seeds from the peppers unless you want a much spicier jam. Dice or process with a food processor. If you use your food processor, you just need to pulse them until they are finely chopped so you don't end up with a paste.

2

Bring all of your ingredients except the pectin to a rolling boil in a large pot. Stirring constantly to prevent it from sticking and burning, carefully mixing your ingredients. Boil for 2-3 minutes and then remove from heat and allow to cool for 5 minutes. After it has cooled slightly, add your liquid pectin and boil for 1 minute.

3

Carefully ladle your hot jam into your hot canning jars that have been prepared for canning. Make sure you don't have a lot of bubbles in the jar. If so, gently stir to get them out. Wipe the rim with a wet paper towel, place your canning lid, then the ring, and twist lightly but not tightly. Then water bath for 5 minutes. Allow 5 minutes before removing the jars and setting them on the counter for 24 hours without touching them.

Raspberry Pepper Jam

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1 thought on “Raspberry Pepper Jam”

  1. Pingback: Raspberry Pepper Jam — Dancing With Fireflies | My Meals are on Wheels

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