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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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
80
Yield:
80 servings
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

63 calories; protein 0.1g; carbohydrates 16.1g 5% DV; fat 0.1g; cholesterolmg; sodium 0.1mg. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2015
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 consistent burn. Not overwhelming, but definitely present. I used fresh raspberries and measured them out with a kitchen scale rather than using cups. The only change I made was to use a red pepper rather than a green one so that the colors were consistent and blended. Five habaneros (and their seeds) produced the perfect amount of heat. A new favorite! Read More
(10)

Most helpful critical review

Rating: 3 stars
06/19/2015
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 without preservatives like vinegar and salt. When vinegar is used it MUST BE 5% vinegar, nothing less! Vinegar less than 5% can cause spoilage and food poisoning. This recipe IS NOT certified by the national canning institute. Therefore, proper pH is not established. Ive made it and its good. However, long term storage can be risky. If you're not familiar with the proper procedures for canning, take the time to learn. With proper safety and knowledge, it's an awesome way to preserve food. Read More
(15)
30 Ratings
  • 5 star values: 24
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/18/2015
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 without preservatives like vinegar and salt. When vinegar is used it MUST BE 5% vinegar, nothing less! Vinegar less than 5% can cause spoilage and food poisoning. This recipe IS NOT certified by the national canning institute. Therefore, proper pH is not established. Ive made it and its good. However, long term storage can be risky. If you're not familiar with the proper procedures for canning, take the time to learn. With proper safety and knowledge, it's an awesome way to preserve food. Read More
(15)
Rating: 5 stars
03/29/2015
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 consistent burn. Not overwhelming, but definitely present. I used fresh raspberries and measured them out with a kitchen scale rather than using cups. The only change I made was to use a red pepper rather than a green one so that the colors were consistent and blended. Five habaneros (and their seeds) produced the perfect amount of heat. A new favorite! Read More
(10)
Rating: 5 stars
09/15/2014
This is so easy to make. I used fresh raspberries. My husband asked me to make more. Thanks so much for sharing your recipe. Read More
(4)
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Rating: 5 stars
09/13/2014
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 Read More
(3)
Rating: 4 stars
10/05/2016
Perfect balance between sweet and spicy. I used blueberries instead of raspberries. This jam makes great gifts! Read More
(1)
Rating: 5 stars
09/12/2016
My favorite thing to eat this with: steak. Also delicious with sharp cheese and crackers. One issue I had though was with the consistency - mine turned out very runny. It's either the pectin amount or the time it spent cooking not sure which. Next time I will definitely cook for longer and may add a bit more pectin too. Read More
(1)
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Rating: 5 stars
11/17/2014
So easy to make and so good too! I used smaller jars and gave a bunch away to friends and they all loved it. Read More
(1)
Rating: 5 stars
07/01/2015
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 made. Read More
(1)
Rating: 5 stars
07/15/2016
Very good recipe and super easy. I also used a red pepper vs the green and I used fresh raspberries cause they are coming out of my ears right now. Made 6 jars (1/2 pint size) Taste great alone but is really good when poured over cream cheese and eaten with Ritz crackers. Everyone who tried it agrees that although you taste the heat it is very smooth and does not "burn" your mouth at all. Read More
(1)