Raspberry Habanero Jam

Recipe View Combine vinegar, green bell pepper, and habanero peppers in a blender. Process until completely smooth. (5 minutes)

Recipe View Transfer the mixture to a large, heavy-bottomed stockpot. (2 minutes)

Recipe View Add sugar, frozen raspberries, and powdered pectin to the pot. Stir well to combine. (3 minutes)

Recipe View Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent scorching. Once boiling, continue to cook and stir until the jam thickens slightly and the sugar is fully dissolved. (Approximately 5-7 minutes).

Recipe View While the jam is cooking, ensure your canning jars and lids are sterilized. You can do this by boiling them in water for at least 10 minutes. Keep jars hot until ready to fill. (10 minutes)

Recipe View Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. (10 minutes)

Recipe View Remove any air bubbles by gently tapping the jars or running a clean, thin spatula around the inside. (2 minutes)

Recipe View Wipe the rims of the jars clean with a damp paper towel. Center the lids on the jars and screw on the rings until fingertip tight. (5 minutes)

Recipe View Process the filled jars in a boiling water bath for 15 minutes. Ensure the water level is at least 1 inch above the tops of the jars. (30 minutes)

Recipe View Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool completely. (5 minutes)

Recipe View As the jars cool, you should hear a 'popping' sound, indicating that the lids have sealed properly. Once completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. (2 hours)

Recipe View Store sealed jars in a cool, dark place for up to one year. Unsealed jars should be refrigerated and used within a few weeks.