Raspberry Jalapeno Jam is a mostly sweet, a little savory and a totally delicious way to preserve these gorgeous raspberries!
When I first starting canning almost 7 years ago, I committed just a few weeks each fall to put up the summer’s offerings. But over the years, I’ve found myself canning year round. While my preserving is still pretty much dictated by what’s in season, I couldn’t pass up the gorgeous raspberries on sale a few weeks ago at my local grocer. Because jam is my jam (pun intended), I almost always have some sort of homemade preserve in my pantry as I have a slice of toast just about every single morning and I’m generous with the butter and jam!
I had so many raspberries leftover even after we ate the berries until our mouths and fingers turned red. I saved enough to make this jam and then froze the rest to save for future smoothies and baked goods. I initially thought I’d make a traditional berry jam but wanted something with a little more zip. This Raspberry Jalapeño Jam is the shiz. The jam is totally sweet, a little savory and has just enough heat to make it completely addicting! It’s perfect in savory dishes, pairs amazingly with cheese, and I’m not above (or below) eating it straight from the jar with a spoon.
If you want some ideas on how to eat this (other than with a spoon), look no further!
-Try these tacos
-Or this grilled cheese
-Or the classic cream cheese and crackers
-It’s awesome in this vinaigrette
-And hello steak sauce
Thanks for reading and have a great rest of the week! xo, Kelley