Raspberry Habanero Freezer Jam

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My friend brought this amazing Raspberry Jalapeno jam to my home last night and I had to make some as raspberries are in the height of their season and cooking seasonal is always best. I happened to have a habanero pepper from a friend in Atlanta which my husband was dared to eat and he did it without thinking of course.  I thought he was going to die!  He was exhaling fire like a dragon for an hour it was so hot!  Then he tried to get me to try it too but I’m not stupid. I was curious so I researched it and found that on the Scoville heat scale it’s 350,000 to 550,000 compared to 8,000 jalapeno or 60,000 cayenne! They are so little and nonthreatening to look at but are they potent! Needless to say you only need 1 of these little power balls- or use jalapeno which is safer.
And… don’t touch the peppers when cutting- use gloves or you will end up rubbing your eyes hours later and wonder why they sting so much.
Raspberry Habanero Freezer Jam

• 1 c. crushed ripe red raspberries (from about 3 cups whole berries)
• 1 minced fresh habanero pepper, for a mild habanero flavor – add more for a stronger habanero flavor – beware! Habanero has a heat unit of 350,000 to 550,000 compared to cayenne of 60k and jalapeno of 8k. Adjust your peppers accordingly
• 1-3/4 c. sugar
• 1 /3 c. water
• 1/3 of 1 packet (2 in box of 6 0z total ) = 1oz SURE-JELL fruit pectin
Wash 4 mason jars or other glass jars and lids with hot water and dish soap. Rinse and dry thoroughly.
Add the sugar to a medium bowl. In a very large bowl, combine crushed raspberries, jalapeno, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.
In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to raspberry jalapeno mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that’s ok.
Immediately fill containers to within 1/2” of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.

is the generic Italian name for hot chili peppers, specifically the cultivars of the species Capsicum annuum and Capsicum frutescens.[2] The sweet pepper is called peperone (plural peperoni) in Italian.
The peperoncino probably came to Italy in the early 16th century, after Columbus had taken samples from the New World to Europe in 1492. Like the tomato, the peperoncino was first considered a decorative and possibly poisonous plant before it was adopted into Italian cuisine. It might have become popular as a food long before the cookbooks attest to its use. These cookbooks were written for the upper classes, while the peperoncino was a cheap and convenient food for the lower classes.

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