Raspberry Habanero Jam Beware Hot Stuff!

Submitted by Rita1652

"Hot Stuff! This recipe was inspired from Chef #64642's Molly53 Recipe #460931. This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Recipe #82119 FYI: An easy way to mince the chili's is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat!"

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 7-8 1/2 pint

ingredients

• 4 cups crushed raspberries
• 1 cup water or 1 cup unsweetened apple juice
• 1 cup minced habanero (21 whole chili`s)
• 2 tablespoons bottled lemon juice
• 1 (1 3/4 ounce) package low sugar dry pectin
• 4 cups granulated sugar

directions

1. Combine raspberries, chili`s, 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 rolling 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.
10. Let rest for 12-24 hours.
11. Label.