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Wooden spoon dipping into thick raspberry jalapeno jam
Mary Johnson

Raspberry Jalapeno Jam (Small Batch, No Pectin)

A small-batch jam made with fresh or frozen raspberries, sugar, lemon juice, and finely minced jalapeños, cooked until it sets without any boxed pectin. It is sweet, tart, and gently spicy, and it is made for the refrigerator or freezer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 40
Course: Condiment
Cuisine: American
Calories: 47
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz 570 g fresh or frozen raspberries, about 4½ cups
  • 2 cups 400 g granulated sugar
  • 3 tablespoons fresh lemon juice
  • 2 medium jalapeños seeded and very finely minced (about ¼ cup)
  • Pinch of salt

Equipment

  • Wide, heavy-bottomed pot
  • Potato masher or fork
  • Candy or instant-read thermometer (optional)
  • 2 or 3 small plates, chilled in the freezer
  • Clean jars with lids (half-pint size works well)
  • Ladle and funnel
  • Disposable gloves (for cutting the jalapeños

Method
 

  1. Put two or three small plates in the freezer for testing the set.
  2. In a wide, heavy-bottomed pot, combine the raspberries, sugar, lemon juice, and salt. Mash the berries lightly and let the mixture sit for 15 minutes.
  3. Set the pot over medium heat and stir until the sugar dissolves. Add the jalapeños, raise the heat, and bring to a steady, rolling boil.
  4. Boil for 15 to 25 minutes, stirring often and skimming off any foam. Stir more as it thickens, since jam scorches easily near the end.
  5. Test the set. The jam is ready at about 220°F (104°C) at sea level, or about 8°F above the boiling point of water where you live. Without a thermometer, spoon a little onto a frozen plate, wait one minute, and push it with your finger. If it wrinkles, it is done. If it runs back together, boil a few more minutes and test again.
  6. Remove from the heat and stir for a minute or two so the peppers spread evenly through the jam.
  7. Ladle the hot jam into clean jars, leaving about ½ inch of space at the top. Cool to room temperature, then cover and refrigerate. The jam thickens a lot as it cools.

Notes

  • This recipe is written for the refrigerator and freezer. It has not been lab-tested for canning, so do not process it in a water bath for shelf storage. For shelf-stable jars, use a tested recipe from the National Center for Home Food Preservation, a state Cooperative Extension, or Ball, and follow its processing times for your altitude.
  • Heat level: for mild, use 1 jalapeño with seeds and membranes removed. For medium (as written), use 2 with seeds removed. For hot, use 2 to 3 and leave some seeds and membranes in.
  • Wear gloves when cutting the jalapeños and keep your hands away from your face. Wash your hands thoroughly afterward.
  • Frozen raspberries work well. Thaw them and add all the juice. They may need a few extra minutes of cooking.
  • Do not cut the sugar much. It helps the jam set and keeps it longer.
  • Honey swap: replace up to ¼ cup of the sugar with honey for a floral note. The set may be slightly softer, so test on a cold plate.
  • If the jam is too loose after cooling, pour it back into the pot and boil it a few more minutes. Some jams take a day or two to firm up fully.
  • Refrigerate for up to about 3 weeks. Freeze in freezer-safe containers, leaving room for expansion, for several months. Thaw in the refrigerator and use within about 3 weeks.
  • Discard the jam if you see mold, bubbling, or fermentation, or if it smells off.
  • If you give it as a gift, label the jar “Keep refrigerated” and add the date.
  • Quantities, cooking times, yield, and calories are estimates. Test the recipe once and adjust to your pot and stove.