Friday, July 29, 2016

We Be Jammin'... Raspberry Habanero Jam



Raspberry Habanero Jam
Found on cook.com

Hot Stuff! This recipe was inspired from Chef #64642's Molly53 Raspberry Green Chile Jam. This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Monte Cristo Sandwich FYI: An easy way to mince the chilis is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat!

YIELDS 7-8 half-pints

INGREDIENTS 

* 4 cups crushed raspberries 

* 1 cup water or 1 cup unsweetened apple juice 

* 1 cup minced habanero (21 whole chilis) 

* 2 Tablespoons bottled lemon juice

* 1 (1 3/4 ounce) package low sugar dry pectin 

* 4 cups granulated sugar

DIRECTIONS

* Combine raspberries, chilis, pectin, water, and lemon juice in an 8-quart non-stick pan.

* Bring to a boil over medium-high heat, stirring constantly.

* Add sugar all at once.

* Return mixture to a rolling boil, stirring constantly.

* Boil hard for 1 minute.

* Remove from heat.

* Ladle hot jam into hot jars, leaving a 1/4-inch headspace.

* Place lids and screw on bands fingertip-tight.

* Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

* Let rest for 12-24 hours.

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