Total Calories: 1,154
Yield: 8 jars
Place raspberries in a large saucepan over medium-high heat; cook for 5 to 7 minutes. Mash slightly; add peppers and cook for 15 minutes, until tender. Add sugar and cook until thickened, about 8 minutes; add pectin. Cook for an additional 15 minutes, stirring frequently. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 20 minutes; set jars on a towel to cool. Check for seals.
This Raspberry-Jalapeño Jam recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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