Raspberry Habanero Jam Beware Hot Stuff! |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Hot Stuff! This recipe was inspired from Chef #64642's Molly53 Raspberry Green Chile Jam. This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Monte Cristo Sandwich FYI: An easy way to mince the chili's is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat! Ingredients:
4 cups crushed raspberries |
1 cup water or 1 cup unsweetened apple juice |
1 cup minced habanero (21 whole chili's) |
2 tablespoons bottled lemon juice |
1 (1 3/4 ounce) package low sugar dry pectin |
4 cups granulated sugar |
Directions:
1. Combine raspberries, chili`s, 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 rolling 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.
10. Let rest for 12-24 hours.
11. Label.
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