Raspberry Habanero Jam

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine vinegar, bell pepper, and habaneros in a blender; blend until smooth. Transfer pepper mixture to a large stockpot.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Stir sugar, raspberries, and pectin into pepper mixture; bring to a boil. Cook and stir until smooth and sugar is dissolved, about 5 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Inspect five 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pack jam into hot, sterilized jars, filling to ¼ inch of top. Run a knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; add jars using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover, and process for 15 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Transfer jars to a cloth-covered or wood surface, several inches apart. Cool.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Press tops of each lid with a finger, ensuring that seals are tight (lids should not move up or down at all). Store in a cool, dark area.'}

📊 Nutrition Facts

Per serving (80 servings total)