Raspberry Jalapeño Freezer Jam
Wash and rinse containers; set aside. Have all ingredients premeasured.
In large saucepan or Dutch oven over high heat, combine crushed berries, jalapeños and vinegar; stir in pectin. Bring to a full rolling boil, stirring constantly.
Stir in sugar; bring back to a full rolling boil, stirring constantly. Boil 1 minute. Remove from heat. Skim off foam; discard foam.
Carefully fill prepared freezer jars, leaving a ½-inch head space; cover. Let stand at room temperature until completely cooled.
Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
Note: This is a soft-set jam.
Copyright © 2012 Supervalu, Inc. All Rights Reserved.