Raspberry Habanero Jam Recipe - Allrecipes.com
Raspberry Habanero Jam Recipe
  • READY IN 25 mins

Raspberry Habanero Jam

Recipe by  

"This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique appetizer or game day snack. This jam is wonderful on top of vanilla ice cream too!"

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Ingredients Edit and Save

Original recipe makes 80 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

Directions

  1. Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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Reviews More Reviews

Sep 15, 2014

This is so easy to make. I used fresh raspberries. My husband asked me to make more. Thanks so much for sharing your recipe.

 
Sep 13, 2014

Excellent, i just made a couple tweaks. I used 2 Trinidad scorpion peppers instead of habaneros and red bell pepper instead of green. Great recipe you have here. Love it

 

5 Ratings

Nov 17, 2014

So easy to make and so good too! I used smaller jars and gave a bunch away to friends and they all loved it.

 

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Nutrition

  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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