How to Make Raspberry Habanero Jam - A Step-by-Step Guide

Raspberry Habanero Jam is a sweet and spicy treat that is sure to liven up your pantry. This delightful jam combines the tartness of fresh raspberries with the heat of habanero peppers to create a flavor combination that is both unique and delicious. Whether you spread it on toast, use it as a glaze for meats, or pair it with cheese and crackers, this jam is sure to become a staple in your kitchen.

Making your own Raspberry Habanero Jam is surprisingly simple, requiring just a few key...

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Ingredients

  • 1 ½ cups white vinegar
  • 1 green bell pepper, halved and seeded
  • 5 habanero peppers, stemmed, or more to taste
  • 6 cups white sugar
  • 2 (12 ounce) packages frozen raspberries
  • 3 tablespoons powdered pectin
  • 5 1-pint canning jars with lids and rings

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 80
  • Yield: 5 pints

  • Process vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Transfer mixture to a large stockpot.
  • Add sugar, raspberries, and pectin to the stockpot; bring mixture to a boil and cook and stir until jam is smooth and sugar is dissolved, about 5 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes.
  • Pack jam into the hot, sterilized jars, filling to 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw-on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into boiling water using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place them 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 (the lid should not move up or down at all). Store in a cool, dark area.
  • Nutrition

    63 cal.

    • Total Fat: 0g
    • Sodium: 0mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 0g
    • Vitamin C: 4mg
    • Calcium: 2mg
    • Iron: 0mg
    • Potassium: 17mg