A nice addition to a charcuterie board, this sweet, tart and subtly spicy small batch jam is a sure-fire hit. Serve it over a block of cream cheese or baked brie as an appetizer or heat it to make a glaze for cheesecake, grilled salmon or chicken breast.
Equipment:
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Raspberry Jalapeno Jam
This wonderful jam pairs sweetness of raspberries with heat of jalapenos and compliments any cheese or charcuterie board.
Ingredients
Instructions
- Rinse the raspberries and crush them gently using a potato masher.
- In a food processor, place vinegar and jalapenos, stems removed and chop them finely.
- In a large saucepan or Dutch oven over medium heat, combine lime juice, sugar, and peppers with crushed berries. Continue stirring the mixture with a wooden spoon as you bring it to a full boil.
- Fold in the fruit pectin and continue to boil the mixture for another minute. Remove the mixture from the heat and skim any foam.
- Wash and sterilize jelly jars.
- Ladle into sterilized jars. With a clean, hot, wet cloth, wipe rims to remove anything that would prevent sealing. Place lids on jars and hand tighten.
- Process filled jars in boiling water canner, adjusting for altitude. Check the lids for seal after 24 hours.