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Homemade Jalapeño Raspberry Jam in a jar with fresh raspberries and jalapeños

Raspberry–Jalapeño Sweet Spark Jam

A cozy jar of sweet heat that combines fresh raspberries with jalapeños for a deliciously balanced jam.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 half-cup jars
Course: Condiment, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups fresh raspberries Use ripe raspberries for brighter jam.
  • 1 cup granulated sugar
  • 1–2 jalapeños, finely minced Remove seeds for milder heat.
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest Best aroma from unwaxed fruit.
  • 1 packet (1.75 oz) fruit pectin
  • 1/4 teaspoon salt

Method
 

Preparation
  1. First, wash raspberries and pat dry. Meanwhile, mince jalapeño.
Cooking
  1. In a medium saucepan, combine raspberries, sugar, and minced jalapeños over medium heat. Stir often.
  2. Heat until the sugar dissolves and berries release their juices; you’ll hear a light sizzle and see ruby liquid.
  3. Add lemon juice, lemon zest, and salt. Stir to combine and brighten the mix.
  4. Bring the mixture to a full boil, bubbling across the surface. Watch closely.
  5. Once boiling, stir in the fruit pectin quickly. Continue to boil hard for 1–2 minutes until it thickens and clings to the spoon.
  6. Remove from heat and let cool slightly; you’ll see the jam deepen in color as it rests.
  7. Pour into sterilized jars and seal. Let cool completely at room temperature before storing in the refrigerator.

Notes

For a smooth jam, mash gently with a wooden spoon during cooking. For chunkier texture, leave whole berries. If you want to cut heat fast, add a splash more lemon juice. Store in a fridge for 2–3 weeks or freeze in airtight containers up to 3 months.