Recipe: Jammin’ Jam

Jam is one of the most agile foods in a fridge, and the best jams are the ones you make yourself. Here is a raspberry jalapeño jelly that you will love in so many ways…

By Brooklyn DeVries

Here is a jam recipe that will provide you with jam for endless opportunities. A raspberry jalapeño jelly, it is perfect for toast or to dip your crackers in or, if you’d rather, you can use it to marinate any kind of meat in a lovely pot. So grab a friend, and dive into making this jam!

Raspberry Jalapeño Jelly

  • 5 Cups fresh Raspberries
  • 1 Green Bell Pepper
  • 5 Jalapeño Peppers (2 with seeds- RED)
  • 4 Cup sugar
  • ½ Cup apple cider vinegar
  • 1 Package powdered pectin

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You will need: Half pint jars, large bowl, potato mashers, knife, pot, canner pot, ladle, magnetic wand, funnel, jar lids, knife, stirrer, and a good book.

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Find a Runnings that is closest to you and check to see if they have some fun new gadgets in the canning section. For example, when we went we got a fun magnetic wand that helped assist us to pull the lids out of the boiling water.

When you are back in your comfortable abode, gather all of your new items and clear some counter space.

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First things first, you want to grab those half pint jars and sterilize them by putting them in the dishwasher. While those are washing, you can start making your jam.

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Take out your raspberries and crush them in a large bowl (potato mashers are a good tool for this step).

Get a pot with water and put it on the stove. Next, chop all of the bell and jalapeño peppers and put them in the pot. You will also want to put the sugar, vinegar, and raspberries in there.

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Cook all of that over a medium heat and continue to stir it until all the sugar is dissolved. Simmer for 15 minutes. While you are waiting for those 15 minutes you can do what my mom and aunt did- discuss the current books they are reading. They also joked about reading a book while cooking- an activity my aunt was involved in. Once, she was cooking and she started to read a book and she completely spaced that she was cooking. The only time she noticed was when the whole stove was smoking. It was a good thing she put a chair next to the stove or else the smoke might have gone over her head! You can also pass the time by competing with your canning partner on who has the best Julia Child impression.

It has been passed down in our family not to double up the recipes! So don’t do it. We think it might be that the canner isn’t big enough but we haven’t ever figured out why.

After those 15 minutes have passed, bring it to a rolling boil for 1-2 minutes.

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Grab your nifty ladle and ladle it into the hot half pint jars. You can get some pretty blue jars or ban jars- these are what we recommend and the blue jars are perfect for Christmas.

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Process it in a boiling water canner for 10 minutes.

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A canner, by the way, is a big pot you fill with water and bring to a boil. It has little stands to put your jars in.

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Take them out of the water and let them sit for 24 hours. The best place is a dry and cool one.

After a week, they should be perfect for use. My mom said the best part is to listen to the lids pop at night.

If you would like to see how it’s done, here’s a video of all this jammin’ in action:

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