Recipe Catch-Up #2 – Raspberry Jalapeno Spread

When I saw this recipe for a jam combining raspberry with jalapeno peppers, I was intrigued. Thinking back to the Jalapeno Jelly I made last year I wondered if this would be something we would actually eat. Although the jalapeno jelly was good, the uses were limited to a few appetizer recipes or possibly on a bagel with cream cheese.

Being an extreme canner, I had to try it, even if it was only this once.

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Raspberry Jalapeno Spread

4 Cups Strained Raspberry Juice

1 Large Jalapeno Pepper

2 Cups Sugar

1/4 Cup Lemon Juice

5 Tbsp. Clear Jel mixed with an equal amount of water

  • Mince the jalapeno pepper and depending on how spicy you want the jam, remove or add the seeds. The seeds will make it spicier.
  • Combine the raspberry juice jalapeno pepper, sugar and lemon juice in stock pot. Bring to near boil.
  • Add Clear Jel slurry and bring to boil for one minute or until thickened.
  • Remove from heat and ladle into hot jars. Wipe rims, adjust lids, and process in water bath for 10 minutes.

Yield: 7 – 8 oz. Jars

I began tasting this while the spread was cooking and at first the jalapeno taste was not noticeable. I saved a small portion in a bowl while processing the remaining and as it cooled the flavor of the jalapeno began to come through.

Using one jalapeno with no seeds gave it a slight pepper flavor with very little spice. If I were to make this again I would add a few seeds to the spread.

I’ve been eating this spread on toast and find it a unique change from my other spreads. I’m glad I tried this and now have something a little different to share with family and friends, and for this I am — Simply Grateful.

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2 responses

  1. Pingback: Summer Canning II | Simply Grateful Housewife

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