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Thread: Canning: RASPBERRY JALAPENO JAM
06-11-2008, 08:18 AM #1LissGuest
Canning: RASPBERRY JALAPENO JAM
RASPBERRY JALAPENO JAM[/B]
1 green bell pepper
5 jalapeno peppers
1 cup frozen raspberries or fresh raspberries
3 cups sugar
3/4 cup cider vinegar
3 ounces liquid pectin
Sterilize jelly jars and lids according to manufacturer's instructions.
Remove seeds from green pepper and jalapenos. Be very careful with chiles -- don't touch your eyes.
Fit the steel knife blade into the bowl of food processor. Chop green bell pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose.
Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.
Place the raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars.
Process in a boiling water bath 10 minutes.
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