Quick & Easy Raspberry Jalapeno Freezer Jam

Name: Quick & Easy Raspberry Jalapeno Freezer Jam
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 7 -8 cups
Ingredients: 3 c. crushed ripe red raspberries; ¼ c. minced fresh jalapeño pepper; 5-1/4 c. sugar; 1 c. water; 1 box

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings
7 -8 cups
Calories
180 kcal
Course
Condiments
Cuisine
American

Quick & Easy Raspberry Jalapeno Freezer Jam

Iris Warren

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This Raspberry Jalapeno Freezer Jam Recipe is an easy way to lengthen the shelf life of your raspberries. Plus, it's a flavorful and delicious jam!

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Ingredients

Servings

3 c. crushed ripe red raspberries from about 6 cups whole berries
¼ c. minced fresh jalapeño pepper for a mild jalapeno flavor - add more for a stronger jalapeno flavor
5-1/4 c. sugar
1 c. water
1 box 1.75 oz. SURE-JELL fruit pectin

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Instructions

Be sure to first read through my freezer jam tips in this post, right before the recipe. Then wash 8 half-pint (1 cup) plastic containers and lids with hot water and dish soap. Rinse and dry thoroughly.
Add the sugar to a medium bowl. In a very large bowl, combine crushed raspberries, jalapeno, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.
In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to raspberry jalapeno mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that's ok.
Immediately fill containers to within 1/2'' of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.