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Raspberry Habanero Jam

Rated as 4.68 out of 5 Stars
6

"This jam is delicious poured over a block of cream cheese and served with crackers. The heat from the peppers and the sweetness of the sugar and berries complement each other perfectly. A simple and unique appetizer or game day snack. This jam is wonderful on top of vanilla ice cream too!"
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Ingredients

25 m servings 63
Original recipe yields 80 servings

Directions

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  1. Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts


Per Serving: 63 calories; 0.1 16.1 0.1 0 < 1 Full nutrition

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Reviews

Read all reviews 19
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is tremendously good. Just the right amount of hot and sweet. You taste the sweetness of the raspberries first, then followed by the heat of the habaneros - and it IS a nice consiste...

Most helpful critical review

This recipe has a 5 star taste, but gets 3 stars for being dangerously incomplete! Canning is not hard, but it MUST be done to a specific standard. Jelly and jams can be water bath canned w...

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This recipe has a 5 star taste, but gets 3 stars for being dangerously incomplete! Canning is not hard, but it MUST be done to a specific standard. Jelly and jams can be water bath canned w...

This recipe is tremendously good. Just the right amount of hot and sweet. You taste the sweetness of the raspberries first, then followed by the heat of the habaneros - and it IS a nice consiste...

This is so easy to make. I used fresh raspberries. My husband asked me to make more. Thanks so much for sharing your recipe.

Excellent, i just made a couple tweaks. I used 2 Trinidad scorpion peppers instead of habaneros and red bell pepper instead of green. Great recipe you have here. Love it

Perfect balance between sweet and spicy. I used blueberries instead of raspberries. This jam makes great gifts!

Just made this today and it is very good! I used a red pepper instead of a green and a whole package of pectin. Used fresh raspberries instead of frozen. I got 8 1/2 pint jars from the batch I m...

So easy to make and so good too! I used smaller jars and gave a bunch away to friends and they all loved it.

The recipe says 5 1 pint jars and it only made 3 following the recipe

We made 3 batches used 6,4 and 3 Habaneros each one is delicious every one loves it the raspberries are sweet and the peppers hot and it is great on ice cream