Raspberry Jalapeno Jam

Pretty good spicy raspberry jam. Still looking for the "out of this world yummy" raspberry jalapeno jam recipe, but this is decent for the time being.

From the kitchen of:  simplebites.net

INGREDIENTS:

• 3 cups raspberries (approx 1 1/2 pounds)

• 1 1/2 cups granulated white sugar

• 1 jalapeno, sliced along the the sides (we added a couple more since ours were small)

• 1/2 lemon, juiced

INSTRUCTIONS:

1. In a medium bowl, combine the raspberries and sugar. Using a wooden spoon, stir the sugar into the fruit, mashing the fruit up a bit as you go.

2. Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the fruit and sugar mixture into a wide, 4-quart saucepan. Add the jalapeno.

3. Bring the jam to a boil over high heat, stirring regularly (don't let it burn to the bottom of the pan), until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the chili.

4. Once the jam has thickened to a spreadable consistency and passes the plate test [put a plate in the freezer for 10 mins. Take the plate out and add a Tbs of jam to the center of the plate and wait 1-2 mins. If starts to set up, then it is done and passes the plate test], add the lemon juice.

5. Remove pan from the heat and fish out the wilted jalapeno. Funnel the finished jam into jars, leaving 1/2 inch headspace.

6. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

MAKES: We doubled it and got 5 pints.