Ingredients:

  • 6 cups fresh raspberries (approx. 32 oz), rinsed and lightly crushed
  • 1 cup jalapeño peppers (approx. 6 large), finely minced
  • 0.25 cup red bell pepper, finely minced
  • 4 cups granulated sugar
  • 1.75 oz low-sugar powdered fruit pectin
  • 0.5 cup fresh lemon juice
  • 0.5 tsp unsalted butter

Instructions:

  1. In a large, heavy-bottomed stainless steel pot, combine the crushed raspberries, minced jalapeños, minced red bell pepper, and fresh lemon juice.
  2. Whisk in the low-sugar powdered fruit pectin until completely dissolved into the fruit mixture.
  3. Add the butter to the pot to help reduce foaming during the boiling process.
  4. Bring the mixture to a full rolling boil (a boil that doesn't stop when stirred) over high heat, stirring constantly.
  5. Quickly stir in the granulated sugar. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
  6. Remove from heat. Skim off any remaining foam with a metal spoon.
  7. Ladle the hot jam into sterilized glass jars, leaving 1/4 inch headspace. Wipe rims, adjust lids, and process in a boiling water bath for 10 minutes.