Having a wide variety of condiments goes a long way toward preventing food fatigue. This raspberry jalapeno jam requires few ingredients, just the berries, peppers, sugar, and some lemon juice. Pectin is needed for one recipe, but there's also a no-pectin option. Berries and peppers are pretty easy to grow, and sugar and a little lime juice aren't difficult to store.
This jam makes a great addition to seven-layer dip--refried beans, raspberry jalapeno jam, sour cream, lettuce, tomatoes, cheese, and green onions. It's fast, festive, and super tasty. Some people like it for PB&J sandwiches.
Raspberry Jalapeno Jam
6 cups fresh raspberries, crushed
2-3 jalapeno peppers, seeds removed and minced
6 cups sugar
3 tablespoons commercially prepared lime juice
1 box pectin
Prepare the boiling water bath and 4- or 8-ounce canning jars and lids.
In a large, heavy bottomed pot, combine the berries, sugar, peppers, and lime juice. Bring to a full rolling boil over high heat while constantly stirring. Stir in pectin. Return to full rolling boil and boil one minute. Remove from heat. Skim foam. Ladle jam into jars, leaving 1/4 inch head space. Apply lids and bands. Place jars in boiling water bath, making sure that the water covers them by at least 1-2 inches. Process for 10 minutes, or more depending on altitude.
Remove jars and place on towel to dry. Cool 24 hours before putting away.
A spicier version that does not require pectin to set:
Raspberry Jalapeno Jam
6 cups fresh raspberries, crushed
3 cups sugar
1/3 cup minced jalapeno
3 tablespoons commercially prepared lime juice
In a large, heavy bottomed pot, combine the berries, sugar, peppers,
and lime juice. Cook over medium high heat, stirring constantly, until temperature reaches 220 degrees. Remove from heat. Skim foam. Ladle jam into jars,
leaving 1/4 inch head space. Apply lids and bands. Place jars in
boiling water bath, making sure that the water covers them by at least
1-2 inches. Process for 10 minutes, or more depending on altitude.
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