Total Time
Prep 10 mins
Cook 20 mins

A zingy twist on raspberry jam from the University of New Mexico. Try this on your morning toast, as a glaze on chicken or pork or over a brick of cream cheese and served with crackers.

Ingredients Nutrition


  1. Combine raspberries, green chile, pectin, water, and lemon juice in an 8-quart non-stick pan.
  2. Bring to a boil over medium-high heat, stirring constantly.
  3. Add sugar all at once.
  4. Return mixture to a boil, stirring constantly.
  5. Boil hard for 1 minute.
  6. Remove from heat.
  7. Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
  8. Place lids and screw on bands fingertip-tight.
  9. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.


Most Helpful

I recently purchased Habaneros and raspberries, came across this recipe and thought why not!
I used 24 ounces of fresh raspberries packed into a to 4 cups. 4 cups sugar not the 6 using low sugar pectin, 1 cup minced habaneros that was 21 chili`s. And added a sliver of butter to cut the foam. This is super hot stuff just the way DH likes it! Thanks Molly!

Rita~ September 13, 2011

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