What to do with a million jalapeños.

We went overboard this year.

Peppers love our soil. Every spring I doubt the power of mother nature and plant far more plants than needed. And I always over do it in the pepper department. So imagine my shock when all eight jalapeno plants start pumping out peppers on the daily! I froze them, pickled them, and chopped them up and froze them for when salsa canning is on the menu.

Our dog, Olive will sit in the garden and mope because it takes me forever to pick all the peppers. Plus I get distracted by weeding. The weeds grow so much and we don’t do anything to stop them except pull them out. We don’t spray anything but water on our plants as well. I have to say, the only critter I’ve seen in our garden was a huge, ugly spider and when a calf would occasionally escape and break into the garden and eat the tops off of pepper plants.

But the raspberries and blackberries went crazy. And so, I added them to jam!

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Raspberry Jalapeno Jam

Makes two 8 oz jars
* 4 c. Raspberries
* 2 c. Sugar
* 1 Tbsp. Pectin
* One diced Jalapeno
* Juice of one lemon

1. Combine all ingredients except for the pectin. Smash the berries and chopped jalapenos while waiting for the mixture to boil over medium-high heat.

2. Stir continuously and skim off any foam. You will start to notice after 10-15 minutes that the jam is getting thicker.

3.  After about 20 minutes, stir in the pectin. Keep skimming off foam. About 5 minutes in, I take some of the jam and place it on a cold plate and put it in the fridge. I wait another 5 minutes and take it out, testing the taste and thickness.

4. Usually, the mixture either takes forever to get to the correct thickness. Once it is perfect, pack into 8 oz jars leaving a 1/8″ headspace and process in a water bath canner for 10 minutes.

You could also strain out the seeds and jalapenos using cheesecloth and a strainer. However, you will get less jam from this. So if you have a lot of berries and want to go that route, do it! I suggest you strain it before you add the pectin.

You can also use blackberries for this recipe in place of the raspberries. This jam is amazing on scones! It has a nice bite. Notice I like recipes that bite. Odd.

 

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