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Prep Time: 45 min, Cook Time: 20 minutes, Makes: About 8 (1-cup) jars 5 cups frozen or fresh raspberries 2 to 3 hot peppers (red or green jalapeno, habanero, or your favorite) 6 cups sugar ˝ tsp. Sun Harvest Organic Unsalted Butter (to reduce foaming) juice of one lime 1 pouch liquid fruit pectin Fill a large stockpot or canner half-full of water and bring to a boil. Wash 8 to 10 jars, lids and rings in warm soapy water, rinse well and place in pot. Turn heat off, cover and let stand in water until ready to use. In a large bowl, gently crush the berries with your hands. Measure out 5 cups of berries and place in a large pot. Slice, seed and finely chop the peppers (keep the seeds if you like your jam extra spicy). Stir peppers, sugar, lime juice, butter into the berries and bring to a full rolling boil over high heat while stirring constantly (using a wooden spoon). Stir in pectin. Bring back to a boil and cook for 1 minute. Remove from heat, and skim off any foam. Drain jars. Ladle jam into jars, leaving 1/8 inch space at the top. Make sure jar rims and threads are dry, cover with lids and screw tightly. Place jars in stockpot. Make sure the water covers the jars by at least 1 to 2 inches. Bring to a boil; allow to “cook” for 10 minutes. Remove jars and place upright on a towel. Allow to cool completely. When cool, check seals by pressing middle of lid with finger, if lid springs back, the lid is not sealed and the jam must be refrigerated. |
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