We had a mimosa mocktail potluck at the office on New Year’s eve, and I wound up taking home two half-pints of raspberries that didn’t get used. They’ve been sitting the fridge for a week and today was clean out the fridge day. I couldn’t bring myself to toss them, and decided to use them up in some jam. This is yummy – nice raspberry-forward with a little heat at the finish. This is going to be awesome on some grilled chicken kebabs, layered on some goat cheese in a savory-sweet crostata, or on a grilled cheese (if you’re lucky enough to eat cheese.)
Raspberry Jalapeno Jam
Yield: two 4-oz jars.
12 oz fresh raspberries
12 oz sugar
2 medium jalapenos, sliced into ⅛” crescents
½ juicy lime
Toss everything but the lime in to a saucepan on low. (You need the water at first to keep things from burning until the berries release their juices.) Simmer about 20-ish minutes until it passes the spoon test. When it’s almost done, squeeze in the juice of half a lime and stir (should be about 2 Tbsp.) and heat up/sterilize your jars – drain out the water and fill them with the jam. Lid them and either water bath them to can, or let them cool and keep in the fridge for several weeks.