Raspberry-Jalapeño Jam

Raspberry-Jalapeño Jam

  By admin@mindvolt.com  , ,

October 12, 2015

  • Prep: 40 mins
  • Cook: 15 mins
  • Yields: 7 - half pint jars
Raspberry-Jalapeño Jam


1Clean and sterilize half-pint jars, lids and rings. Keep warm.

2Mince peppers. (For hotter jam, do not devein.)

3Combine the peppers, sugar, raspberries and lemon juice in a large stainless steel saucepan. Mash with a potato mashers over medium high heat, stirring often. Bring to a rolling boil; boil for 1 minute.

4Reduce heat; stir in pectin. Simmer for 10 minutes; stirring frequently (mixture will thicken slightly). Quickly skim off any foam.

5Quickly pour jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.


2-3 jalapeño peppers, stemmed and deveined

6 cups sugar

5 cups or 5-1/2 pint containers raspberries

2 Tbsp fresh lemon juice

1-1.75 oz pack of Mrs. Wages® Fruit Pectin Home Jell®


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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