Raspberry-Habanero Jam
Raspberry-Habanero Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.Allison says: This jam is great at breakfast on toast if you’re looking for a little kick-start to your day. It’s also really delicious paired with a sharp cheddar, on crackers, or with a crusty baguette. I have to say, though, that my most favorite way to enjoy this jam is on top of vanilla ice cream. The hot and spicy, tangy sweetness of the jam complements the cool creaminess of ice cream beautifully.
Servings 5 cups
Ingredients
- 2¼ pounds raspberries about two level quarts
- 4 Tablespoons yellow bell pepper seeded, finely-diced
- 4 Tablespoons habanero pepper seeded, finely-diced
- 1/3 cup lemon juice bottled
- 2½ teaspoons calcium water see step #1
- 1½ cups sugar
- 2½ teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Combine the diced yellow pepper, the diced habanero pepper, and 1 cup of water in a sauce pan. Cover and bring the mixture to a boil. Reduce heat slightly and simmer, still covered, for 5 minutes. Remove from heat.
- Working over the sink or a large bowl, carefully transfer the pepper mixture into a fine-mesh strainer to drain the water from the peppers. Discard the water and set the cooked peppers aside.
- Gently pick through fresh raspberries to remove any leaves, stems, or damaged parts. Rinse the berries only if necessary.
- Place the raspberries in a mixing bowl and mash them lightly. A potato masher works well for this. Add the cooked peppers to the raspberries, and mix to combine.
- Measure out 4 cups of the raspberry-pepper mixture (If you have extra, simply use it for something else.) Pour the measured amount of the mixture into a large sauce pan. Add lemon juice and calcium water, then stir to combine.
- In a separate bowl, combine the sugar and the pectin powder. Mix well and set aside.
- Raspberries in sauce pan on stove8. Bring the raspberry-pepper mixture up to rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return jam to a boil, then remove from heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Notes
Strawberries, Kiwi, Currants, Gooseberries, Sour Blackberries, Sour Cherries, Sour Plums, and Pineapple can be used in place of the raspberries.