Raspberry Habanero Jam Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 26, 2015
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.
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Photo by Sue Carey-Bradley

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA
Reviewed: Mar. 29, 2015
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!
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Cooking Level: Expert

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Reviewed: 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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Photo by Scott Keasey

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Reviewed: 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.
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Photo by Vera Gieser

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA
Photo by Dennie
Reviewed: 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
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