Raspberry–Jalapeño Sweet Spark Jam
Bright, sweet raspberries meet a gentle jalapeño heat for a bold, sweet-and-spicy jam that’s perfect on toast, cheese boards, or grilled meats!
Ingredients:
- 3 cups fresh raspberries
- 1 cup granulated sugar
- 1–2 jalapeños, finely minced (seeds removed for less heat)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon lemon zest (optional, for extra brightness)
- 1 tablespoon pectin (optional, for thicker jam)
Instructions:
- Prep the fruit:
Gently rinse the raspberries and pat them dry. If you prefer a smoother jam, lightly mash them with a fork or potato masher. - Combine ingredients:
In a medium saucepan over medium heat, add raspberries, sugar, minced jalapeños, and lemon juice. Stir well to combine. - Cook the jam:
Bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Once boiling, reduce to a simmer and cook for about 15–20 minutes, until the mixture thickens. - Add pectin (optional):
If using pectin, stir it in according to package instructions and simmer for an additional 2–3 minutes. - Check thickness:
Place a small spoonful on a chilled plate. If it wrinkles slightly when pushed, it’s ready. If not, cook a few more minutes. - Cool and store:
Remove from heat and let cool slightly. Pour into clean jars and allow to cool completely before sealing.
Store in the refrigerator for up to 3 weeks.
Serving Ideas:
- Spread over warm toast or biscuits
- Spoon over cream cheese with crackers
- Glaze grilled chicken or pork
- Add to a charcuterie board for a sweet & spicy twist