Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

READY IN: 45mins


  • 7
    cups sugar
  • 3
    fluid ounces certo liquid pectin
  • 3
    red bell peppers, 3 cups fine chopped rough chopped seeds and stem removed
  • 6
    ounces fresh raspberries, frozen without syrup is fine too
  • 3
  • 2
    cups vinegar, 5 percent acidity (your choice or red wine-white vinegar)
  • 1
    cup pomergranate juice or 1 cup apple juice


  • Place all peppers in a food processor and pulse till fine chopped.
  • Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
  • Bring to a rolling boil for 5 minutes stirring constantly.
  • Add pectin and bring back to a full rolling boil for 1 more minute.
  • Ladle into hot sterile jars leaving 1/4 inch head space.
  • Adjust caps onto jars that rims are wiped clean of jelly.
  • Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.