Raspberry Jalapeno And Zucchini Jam Recipes

RASPBERRY JALAPENO JAM

Steps:

• Prepare a small canning pot and two half pint jars. Place lids in a small saucepan of water and bring to a bare simmer.
• In a medium bowl, combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit up a bit as you go.
• Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the fruit and sugar mixture into a wide, 4-quart saucepan. Add the jalapeno.
• Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the chili.
• Once the jam has thickened to a spreadable consistency and passes the plate test, add the lemon juice.
• Remove pan from the heat and fish out the wilted jalapeno. Funnel the finished jam into jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
• When jars are cool, remove rings and test seals. Any unsealed jars should be stored in the refrigerator.
• Serve this jam with fresh goat cheese or alongside cold meats.

RAW RASPBERRY JAM

Steps:

• Combine raspberries, agave, and water in a high-speed blender; blend until raspberries are softened and jammy. Pour into a jar. Store in the refrigerator.

ZUCCHINI PINEAPPLE JAM

Steps:

• In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
• In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
• Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

6 EASY STEPS TO ZUCCHINI JAM

Steps:

• Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
• Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
• Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
• Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
• Add surejell and boil for 1 minute.
• Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
• Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
• NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.

RASPBERRY-JALAPEñO JAM

Steps:

• 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.

RASPBERRY, JALAPENO AND ZUCCHINI JAM

Steps:

• Put all but last two ingredients into large stainless steel pot. Cook on medium-high heat for 20 minutes, stirring frequently. It will thicken as liquid evaporates.
• Add the 3 Jell-O packages. Continue cooking and stirring constantly bring to a boil that can't be stirred down for 10 minutes. *** Sometimes I add Black Raspberry Jell-O instead of raspberry, this is to get a darker jam.
• Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
• Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
• Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
• Remove jars from canner to a towel lined surface. Let sit and cool 24 hours before storing. Make sure jars are sealed.