Raspberry Habanero Pepper jam

0

Ingredients

  • 3 habanero pepper
  • 2 sweet red pepper
  • 1 sweet green peppers
  • 12 ounces frozen raspberries
  • 2.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups water
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup vinegar
  • 1.75 ounces dry pectin
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups sugar

Use imperial measurements

Method

How to make Raspberry Habanero Pepper jam

  • Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should h
  • Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.
  • Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.
  • Ladle into hot ½ pint jars leaving 1/8" headspace.
  • Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).
  • Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.
  • I usually get anywhere from 10-12 of the 4 oz. jars.

(Courtesy of Food.com)