Raspberry Habanero Jam

Raspberry Habanero Jam

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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Ingredients

25 m servings 63 cals
Serving size has been adjusted!
Original recipe yields 80 servings

Nutrition

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

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

Most helpful critical review

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 w...

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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 w...

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 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 consiste...

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

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 m...

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

Very good recipe and super easy. I also used a red pepper vs the green and I used fresh raspberries cause they are coming out of my ears right now. Made 6 jars (1/2 pint size) Taste great alo...

I followed recipe exactly but my habaneros were a little small so I used 6. Wonderful jam with just the right spice. Can't wait to share with family!

I made this jam using five homegrown Roatan Pumpkin Habanero peppers. The heat level is intense! I have made hot pepper jellies in the past (including Ghost pepper jelly), but this one is probab...

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