Raspberry Habanero Jam Beware Hot Stuff!
photo by Rita1652
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
7 1/2 pint
ingredients
- 946.36 ml crushed raspberries
- 236.59 ml water or 236.59 ml unsweetened apple juice
- 236.59 ml minced habanero (21 whole chili`s)
- 29.58 ml bottled lemon juice
- 49.61 g package low sugar dry pectin
- 946.36 ml granulated sugar
directions
- Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
- Bring to a boil over medium-high heat, stirring constantly.
- Add sugar all at once.
- Return mixture to a rolling boil, stirring constantly.
- Boil hard for 1 minute.
- Remove from heat.
- Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
- Place lids and screw on bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
- Let rest for 12-24 hours.
- Label.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey