Raspberry Green Chile Jam

Submitted by Molly53

"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."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 7 half-pints

ingredients

• 4 cups raspberries (either fresh or frozen)
• 1 cup water
• 3 cups green chili peppers, seeded and chopped (mild, medium, or hot)
• 1 tablespoon lemon juice (preferably the bottled kind)
• 6 cups granulated sugar
• 1 (1 3/4 ounce) package dry pectin

directions

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.

Reviews

[Rita1652]

I recently purchased Habaneros and raspberries, came across this recipe and thought why not!<br/>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!