Sweet & Spicy Small Batch Raspberry Jalapeno Jam with Rhubarb (No Pectin Needed!)

Prepare your taste buds for an adventure! This Raspberry Jalapeno Jam with Rhubarb might sound like an unconventional combination, especially when made without added pectin, but it’s an incredibly delicious journey for your palate. This recipe yields a small batch of sweet, spicy, and perfectly tart jam, creating just one exquisite jar that’s perfect for savoring yourself or sharing with a lucky friend. Forget boring breakfasts; this unique spread will elevate everything from toast to cheese boards.

The idea of pairing vibrant raspberries and tangy rhubarb with fiery jalapenos might initially raise an eyebrow. Indeed, the first time I encountered this intriguing trio was in a pie. It was 2014, and my family and I were on a vacation to Mount Rushmore. We stumbled upon a quaint pie shop, and there, amidst classic fruit options, was the audacious “Raspberry Rhubarb Jalapeno Pie.”

No one in my family was brave enough to split a slice with me, but my culinary curiosity was piqued. I knew I couldn’t leave without experiencing this unique flavor profile. Taking that first bite was a revelation. The initial sweetness of the raspberries gave way to the subtle tartness of rhubarb, all perfectly balanced by a gentle warmth from the jalapeno. The heat was just present enough to be exciting, offering a pleasant tingle without overwhelming the other flavors or sending me scrambling for water. As I enthusiastically tweeted about this surprising delight, my friend Mallory chimed in with a brilliant suggestion: “That would make an amazing jam!”

Her words sparked an immediate culinary quest. Upon returning home, I was determined to recreate that magic in jam form. After some experimentation, I developed this Raspberry Jalapeno Jam recipe, consciously choosing to make it without commercial pectin. The result is a beautifully balanced jam that marries the inherent sweetness of raspberries with the bright, tart notes of rhubarb and the signature fiery kick of fresh jalapeno peppers. It’s a sophisticated spread that will leave a lasting impression.

Similar to my popular small batch blueberry jam without pectin, this raspberry jalapeno version produces approximately 8 ounces, or one small jar. This makes it an ideal recipe for those who are new to jam making, or simply want to try a unique flavor combination without committing to a large, intimidating batch. Plus, a small batch ensures fresh, vibrant flavors every time. This jam shares a similar profile to a gourmet pepper jelly, offering an addictive sweet-and-spicy experience that pairs perfectly with crackers and cream cheese. Once you start, it’s truly hard to stop!

This enticing slice of Raspberry Rhubarb Jalapeno Pie from The Purple Pie Place in Custer, SD, served as the direct inspiration for this jam. I discovered this charming spot accidentally online during my trip planning and knew it was a must-stop. While usually, my travel indulgences lean towards cupcakes or ice cream, this particular trip called for pie, and I’m so glad it did!

Essential Ingredients for Your Raspberry Jalapeno Jam

Crafting this delightful sweet and spicy jam requires just a few key, fresh ingredients. Here’s what you’ll need and why each component is crucial to the final flavor and texture:

• Raspberries: These are the undisputed stars of our jam. Beyond their vibrant color and sweet-tart flavor, raspberries are naturally rich in pectin. This means they contribute to the jam’s thickening process without the need for any artificial additives, making a truly natural product.
• Rhubarb: Known for its striking pink-red stalks and intensely tart flavor, rhubarb plays a vital role in balancing the sweetness of the raspberries and the heat of the jalapeno. It adds a lovely tart counterpoint and also contributes to the jam’s overall texture. Remember to use only the stalks, as rhubarb leaves are poisonous.
• Jalapeno: This is where the “spicy” in our sweet and spicy jam comes from. Fresh jalapenos infuse the jam with a delightful warmth and a subtle, earthy flavor. You can adjust the level of heat by controlling how much of the white membrane and seeds you include – removing them will result in a milder jam.
• Sugar: More than just a sweetener, sugar is absolutely essential for jam making. It not only enhances the fruit’s flavor but also acts as a natural preservative, inhibiting the growth of microorganisms if you plan to can your jam. As the fruit cooks, it releases water, and sugar bonds with this water, helping to achieve the characteristic thick, spreadable consistency.
• Lemon Juice: The acidity of fresh lemon juice serves multiple purposes. It brightens the overall flavor of the jam, preventing it from tasting overly sweet, and plays a crucial role in activating the natural pectin in the fruits, thereby aiding in the gelling process for a perfect set.

Can you use habanero instead of jalapeno for extra heat?

Absolutely! If you’re a true fan of intense heat and crave a significantly spicier jam, habanero peppers make an excellent substitute for jalapenos. Habaneros are considerably hotter, so be sure to handle them with gloves and adjust the quantity to your preference. While personally, habanero might be a bit too fiery for my taste in jam, the principle remains the same, and it will still contribute to the gelling process. Just be prepared for a serious kick!

What Exactly is Pectin and Why Go Without It?

We’ve mentioned “pectin” quite a bit, so let’s clarify what it is. Pectin is a naturally occurring complex carbohydrate found in the cell walls of fruits. When heated with sugar and acid, it forms a gel, which is why it’s a common thickening agent used to help jams and jellies set properly after cooling. You can buy commercial pectin in powdered or liquid form in the canning section of most grocery stores, and it’s particularly useful for fruits that are naturally low in pectin.

However, I often prefer to make jam without added pectin. One reason is practical: I don’t want to buy an ingredient that I might only use a few times a year. More importantly, many fruits, like raspberries, contain enough natural pectin to achieve a beautiful set on their own. By relying on the fruit’s natural properties, along with the right balance of sugar and lemon juice, we can create a delicious, naturally thickened jam that celebrates the pure flavors of the produce without any commercial additives. It often results in a jam with a slightly softer, more rustic texture that many prefer.

How to Make Your Homemade Raspberry Jalapeno Jam

Making this spicy raspberry jam is a straightforward process, even without added pectin. The key is careful cooking and knowing when it’s just right. Follow these steps for a perfect batch:

1. Prepare Your Test Plate: Before you even begin cooking, place a small ceramic plate or saucer in your freezer. This chilled plate will be essential later for accurately testing your jam’s consistency as it cooks.
2. Combine Ingredients: In a large, wide 12-inch skillet or a similar heavy-bottomed pot, combine your fresh raspberries, chopped rhubarb, finely chopped jalapeno, granulated sugar, and fresh lemon juice. Using a wide skillet increases the surface area, allowing the jam to cook down and thicken more efficiently.
3. Bring to a Rolling Boil: Place the skillet over medium-high heat. Stir the mixture often to prevent sticking and ensure even cooking. Bring the jam to a vigorous, “rolling boil” – this is a boil that continues even when stirred.
4. Cook and Thicken: Once at a rolling boil, continue to cook the jam for approximately 8-10 minutes, or until it visibly thickens. During this time, the raspberries will naturally break down as they cook. If you notice any larger chunks of fruit, you can gently mash them with the back of your spoon or a potato masher to achieve a smoother consistency, if desired. Keep stirring frequently to avoid scorching the bottom.

How to Know When Your Raspberry Rhubarb Jam is Perfectly Done

One of the trickiest parts of jam making, especially without added pectin, is determining when it has cooked to the perfect consistency. Jam thickens significantly as it cools, so simply looking at it in the hot pan can be deceptive. If you wait until it’s completely cooled to check, it might be too late to adjust if it’s too runny or, worse, overcooked and overly stiff.

This is where the frozen plate technique truly shines. Because the plate is intensely cold, it will instantly cool a small sample of your hot jam, allowing you to gauge its final thickness accurately and make immediate adjustments. Here’s how to perform this crucial test:

• Retrieve Your Plate: Once your jam appears to be thickening in the pan (after the 8-10 minute boiling time), carefully take the small plate you placed in the freezer out.
• Apply Jam Sample: Spoon a very small amount of the hot jam onto the center of the cold plate. Let it sit for about 30 seconds to allow it to cool rapidly on the icy surface.
• Perform the Tilt Test: After 30 seconds, gently tilt the plate. Observe how the jam moves:
  • If the jam slides very quickly or runs off the plate easily, it needs more cooking time. Return the jam to the heat and cook for another 1-2 minutes, then re-test with a fresh cold spot on the plate.
  • If the jam moves slowly, with a thick, syrupy consistency, and leaves a slight wrinkle when you push it with your finger, it’s done!
  • If it doesn’t move at all and feels very stiff, you may have slightly overcooked it. While still edible, it might be firmer than ideal.
• Cook in Short Increments: If your jam requires more cooking, do so in short, 1-2 minute bursts. Overcooking can quickly turn perfectly set jam into an overly firm, almost candy-like consistency. It’s always better to test frequently than to risk overdoing it.

Creative Ways to Enjoy Your Raspberry Jalapeno Jam

So, you’ve made a delicious batch of sweet and spicy raspberry jalapeno jam. Now what? This versatile spread is surprisingly adaptable and can elevate a variety of dishes, both sweet and savory. Here are some fantastic ways to enjoy your homemade creation:

• The Classic Appetizer: The most popular and arguably best way to serve this spicy jam is with cream cheese on crackers. The cool, tangy cream cheese beautifully mellows the heat of the jalapeno while providing a delightful creamy contrast to the fruit. It’s an addictive combination that makes for an excellent party appetizer or simple snack.
• Elegant Cheese Boards: Take your cheese board to the next level by serving this jam alongside soft cheeses like Brie, goat cheese, or even a sharp cheddar. It’s a sophisticated pairing that will impress your guests. You can even use it as a topping for baked Brie, simply swapping out the cranberry sauce for this unique jam.
• Breakfast Bliss: Spread it generously on toasted bagels, especially cheddar bagels, with a dollop of cream cheese. It’s also incredible on fluffy small-batch biscuits, croissants, or even stirred into yogurt or oatmeal for a spicy morning kick.
• Savory Glaze or Sauce: Don’t limit this jam to just breakfast! Its sweet and spicy profile makes it an excellent glaze for roasted chicken, pork tenderloin, or even meatballs. Thin it slightly with a touch of water or vinegar for a beautiful finishing sauce. It can also be used as a condiment for grilled cheese sandwiches or as a dipping sauce for spring rolls.
• Dessert Enhancer: While spicy, the fruit notes still shine through, making it a unique addition to desserts. Use it as a surprising filling for thumbprint cookies, as a topping for vanilla ice cream, or even as a layer in a layered cake (for a non-spicy version, consider my raspberry jam without pectin, which is perfect for a lemon raspberry cake with raspberry cream cheese frosting).
• Cocktail Component: For the adventurous, a spoonful of this jam can add a fascinating sweet-spicy dimension to cocktails, particularly those with gin or tequila.

Preserving Your Jam: Optional Canning Instructions

Since this is a small batch raspberry jam, yielding only one 8-ounce jar, canning it isn’t strictly necessary if you plan to consume it within a few weeks. Storing it in the refrigerator will be sufficient for immediate enjoyment. However, if you wish to extend its shelf life considerably or learn the fundamentals of home canning, it’s a valuable skill. For a more comprehensive guide to the water bath canning process, I recommend visiting my Strawberry Jam Without Pectin post, which delves into all the details of safely preserving your homemade jams. You’ll also find detailed canning steps in the recipe card below.

How Long Does Jalapeno Raspberry Jam Last?

Proper storage is key to enjoying your homemade jam for as long as possible. If you decide not to can your jam, it should be stored in an airtight container in the refrigerator. In the fridge, it will typically last for about 2-4 weeks. Always use your best judgment; if the jam shows any signs of spoilage, such as mold, an off smell, or unusual discoloration, it’s best to discard it to ensure food safety. Canned jam, when properly processed and sealed, can last for up to a year or more in a cool, dark pantry.

More Small Batch Jam Recipes for Every Season

If you’ve fallen in love with the ease and deliciousness of small-batch jam making, or have an abundance of other seasonal fruits, you’re in luck! Explore these other fantastic and easy small-batch jam recipes, many of which also don’t require pectin:

• Peach Jam without pectin: A sweet, summery delight.
• Sour Cherry Jam: Tart and vibrant, perfect for pies or toast.
• Clementine Ginger Marmalade by The Maker Makes: A bright and zesty citrus spread.

Raspberry Jalapeno Jam

Yield:
8 ounces (approx. 1 small jar)

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

This Raspberry Jalapeno Jam without pectin is surprisingly delightful! It’s a small-batch sweet and spicy raspberry jam with rhubarb that makes only 1 small jar, perfect for unique flavor explorers.

Ingredients

• 3 cups fresh raspberries
• 1 cup chopped rhubarb (roughly 1 stalk, washed and trimmed)
• 1 large jalapeno pepper, finely chopped (remove seeds and membrane for milder heat)
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

Instructions

1. Prepare Freezer Plate: Place a small, clean ceramic dish or saucer in the freezer. This will be used later to test the jam’s doneness.
2. Combine Ingredients & Boil: In a large, wide 12-inch skillet or heavy-bottomed pot, combine the fresh raspberries, chopped rhubarb, chopped jalapeno, granulated sugar, and fresh lemon juice. Stir gently to combine. Place over medium-high heat and bring the mixture to a vigorous, rolling boil, stirring frequently to prevent sticking.
3. Cook to Thicken: Once at a rolling boil, continue to cook the jam for about 8-10 minutes, stirring often. The raspberries will break down naturally. If you prefer a smoother jam, you can gently mash any larger fruit pieces with a spoon or potato masher.
4. Test for Doneness: When the jam appears thick enough, retrieve your chilled plate from the freezer. Spoon a small amount of the hot jam onto the cold plate and let it sit for 30 seconds to cool. Then, gently tilt the plate. If the jam slides slowly and appears thick, it is done. If it slides too quickly, return the jam to the heat and cook for another 1-2 minutes, then re-test. Be careful not to overcook.
5. Cool and Store: Carefully transfer the finished jam to a clean, heat-proof container (such as a sterilized glass jar). Allow it to cool completely to room temperature before sealing. If you are not canning, store the jam in the refrigerator and use it within 2-4 weeks. Once opened, always store in the refrigerator.

Canning Instructions (Optional for extended shelf life)

1. Prepare Jars: Place a clean 6-8 ounce glass mason jar and its lid pieces (band and flat lid) into a large pot of boiling water. Ensure the jar is completely submerged. Keep the jar and lid in the boiling water until you are ready to use them.
2. Fill Jar: Carefully remove the hot jar and lid pieces from the boiling water, draining all water from the jar. Keep the water in the pot boiling. Immediately transfer the hot, finished jam into the sterilized jar, leaving about 1/4 inch of headspace from the rim. Wipe any excess jam from the rim of the jar with a clean, damp cloth to ensure a proper seal. Place the flat lid onto the jar, then screw on the band until fingertip tight. You may want to use oven mitts for handling the hot jar.
3. Process in Water Bath: Carefully place the sealed jar back into the pot of boiling water, ensuring it is fully submerged. Boil for 15 minutes.
4. Cool and Check Seal: After 15 minutes, remove the jar from the boiling water and place it on a heat-resistant surface (like a wire rack or folded towel) to cool undisturbed for 18-24 hours. Once completely cool, check the seal by pressing down on the center of the lid. If the lid does not flex or “pop” up and down, it is sealed. If it flexes, the jar is not sealed; refrigerate it and use the jam within two weeks.

Notes

• Prefer it without the spice? Check out my popular Raspberry Jam Without Pectin recipe for a classic version.
• Explore More Small Batch Jams: Loved making this? Don’t miss my other easy small-batch jam recipes, including strawberry jam, blueberry jam, peach jam, and sour cherry jam.

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Originally published July 14, 2014