Raspberry Green Chile Jam |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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A zingy twist on raspberry jam from the University of New Mexico. Try this on your morning toast, as a glaze on chicken or pork or over a brick of cream cheese and served with crackers. Ingredients:
4 cups raspberries (either fresh or frozen) |
1 cup water |
3 cups green chili peppers, seeded and chopped (mild, medium, or hot) |
1 tablespoon lemon juice (preferably the bottled kind) |
6 cups granulated sugar |
1 (1 3/4 ounce) package dry pectin |
Directions:
1. Combine raspberries, green chile, pectin, water, and lemon juice in an 8-quart non-stick pan.
2. Bring to a boil over medium-high heat, stirring constantly.
3. Add sugar all at once.
4. Return mixture to a boil, stirring constantly.
5. Boil hard for 1 minute.
6. Remove from heat.
7. Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
8. Place lids and screw on bands fingertip-tight.
9. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
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