Raz-Pizazz Pepper Jam
Grower Recipes Submitted by: Toni Wilson, Wilson Centennial Farm, Carson City, Michigan
Ingredients
- 5 cups Raspberries fresh or frozen
- 3 Hot Peppers Jalapeno peppers (mild pizazz) Habanero peppers (medium pizazz) Ghost Peppers (mega pizazz)
- 6 cups Pioneer Granulated Sugar
- ¼ cup Lime Juice
- ½ tsp Butter
- 1 Pouch of Liquid Pectin
Instructions
- Wash all jars. Sterilize lids and rings in boiling water. Keep lids in a small pot of boiling water, simmering until needed.
- Crush the berries. Finely chop peppers and mix with the berries in a stainless-steel pot. You can use a food processor to chop the peppers and include the seeds for a spicier jam.
- Add lime juice, sugar, and butter to the pot. Bring to a full boil (that doesn’t stop when stirred) on high heat. Boil one minute, stirring constantly.
- Add pecten and stir in quickly. Return to a full boil, boil one more minute constantly stirring. Remove from heat and skim off any foam.
- Ladle into prepared jars. Leave approximately 1/4 inch of room in the jar. Wipe jar, rim, and threads. Cover with sterilized lids and screw on ring.
- Place jars in boiling water, ensuring that water covers the tops of the jars by at least 1 inch. Bring back to a boil and boil for 10 minutes.
- Remove jars from the water bath and set on a towel to cool. Ensure jars have sealed completely by listening for a “popping” sound. The lid will also concave.
- Cool completely and allow jam 24 hours to set. Refrigerate any unsealed jars. Store sealed jars in a cool, dark place for up to 2 years.
- To Serve: Spread pepper jam over a block of cream cheese and use crackers for dipping.