Recipe by Chokolate911
"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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1 1/2 cups
green bell pepper, halved and seeded
habanero peppers, stemmed, or more to taste
2 (12 ounce) packages
1-pint canning jars with lids and rings
This is so easy to make. I used fresh raspberries. My husband asked me to make more. Thanks so much for sharing your recipe.
This recipe has a 5 star taste, but gets 3 stars for being dangerously incomplete!
Canning is not hard, but it MUST be done to a specific standard. Jelly and jams can be water bath canned without preservatives like vinegar and salt. When vinegar is used it MUST BE 5% vinegar, nothing less! Vinegar less than 5% can cause spoilage and food poisoning.
This recipe IS NOT certified by the national canning institute. Therefore, proper pH is not established. Ive made it and its good. However, long term storage can be risky.
If you're not familiar with the proper procedures for canning, take the time to learn. With proper safety and knowledge, it's an awesome way to preserve food.
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
So easy to make and so good too! I used smaller jars and gave a bunch away to friends and they all loved it.
Just made this today and it is very good! I used a red pepper instead of a green and a whole package of pectin. Used fresh raspberries instead of frozen. I got 8 1/2 pint jars from the batch I made.
Wasn't sure about the vinegar, surprised that you don't really taste it. I used only red pepper and six habanero peppers. I like it hot. I'm trying to reproduce a sauce made by a home-show cookware company. This was not exact, but delish regardless. Their product ingredients state "Apple cider vinegar", but I followed this and used white vinegar. Never canned before, but googled it and it's easier than I thought. I'll b making this again, in smaller jars to give as gifts. Thank you for this delicious recipe.
This recipe is tremendously good. Just the right amount of hot and sweet. You taste the sweetness of the raspberries first, then followed by the heat of the habaneros - and it IS a nice consistent burn. Not overwhelming, but definitely present. I used fresh raspberries and measured them out with a kitchen scale rather than using cups. The only change I made was to use a red pepper rather than a green one so that the colors were consistent and blended. Five habaneros (and their seeds) produced the perfect amount of heat. A new favorite!
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Habanero Jam
Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
** Calories: 63
** Calories from Fat: < 1
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