Homemade Raspberry Jalapeno Jam: A Sweet, Spicy, No-Pectin Delight

Prepare your taste buds for an extraordinary experience with this Raspberry Jalapeno Jam recipe! While the combination of sweet raspberries, tangy rhubarb, and spicy jalapeños might sound unconventional, this small-batch jam is an absolute revelation. What’s even better? You don’t need any added pectin to achieve that perfect, luscious set, thanks to the natural pectin in the fruits themselves. This recipe yields just one small jar, making it ideal for a quick indulgence or for those hesitant to commit to a large batch of a new, adventurous flavor.

The Unexpected Inspiration: A Pie That Changed Everything

Does the idea of a Raspberry Jalapeno Jam with rhubarb pique your curiosity? It certainly did for me! The journey to this unique jam began unexpectedly in 2014 during a family vacation to Mount Rushmore. We stumbled upon a quaint pie shop, and there, amidst classic fruit pies, was an intriguing menu item: Raspberry Rhubarb Jalapeno Pie.

No one in my family was brave enough to share a slice with me, but my culinary curiosity was undeniable. I simply couldn’t leave without trying this audacious flavor combination. With a mix of skepticism and excitement, I took my first bite. To my surprise, the flavors harmonized beautifully. The heat from the jalapeño was present but perfectly balanced, adding a gentle warmth rather than an overpowering burn. It was a revelation!

I immediately shared my discovery on social media, and a friend, Mallory, had a brilliant suggestion: “That would make a fantastic jam!” Her words sparked an idea, and shortly after returning home, I was determined to transform that unforgettable pie experience into a delicious, spreadable jam. And so, this small-batch Raspberry Jalapeno Jam without pectin was born.

This jam offers a delightful dance of flavors: the inherent sweetness of raspberries, a subtle fiery kick from fresh jalapeño peppers, and a crucial touch of tartness from the rhubarb. The rhubarb not only adds depth of flavor but also contributes to the jam’s natural thickening, making added pectin unnecessary. Much like my popular blueberry jam without pectin, this recipe makes a small quantity—around 8 ounces. This small yield is perfect for experimenting with new flavors, ensuring you won’t be overwhelmed if you’re trying a spicy jam for the first time. It’s incredibly addictive, reminiscent of a gourmet pepper jelly, especially when served with cream cheese on crackers. Trust me, once you start, it’s hard to stop!

This delicious slice of Raspberry Rhubarb Jalapeno Pie from The Purple Pie Place in Custer, SD, was the very inspiration behind this unique jam. Finding this gem online was pure serendipity, and I knew we had to make a stop. While usually it’s cupcakes or ice cream that catches my eye, this time, it was all about the pie.

Why Make Jam Without Pectin?

You might be wondering why I emphasize making jam “without pectin.” Pectin is a natural carbohydrate found in the cell walls of fruits, and it’s what helps jam set into a gel. While commercial pectin is readily available and often used in jam making, many fruits, like raspberries, contain enough natural pectin to achieve a perfect set on their own, especially when combined with a touch of acid (like lemon juice) and sugar.

The primary reason I prefer making jam without added pectin is simplicity. It means one less ingredient to buy and store, and it allows the pure, vibrant flavors of the fruit to shine through without any potential alteration from commercial pectin. Furthermore, small-batch recipes, like this Raspberry Jalapeno Jam, are particularly well-suited for a no-pectin approach because the smaller volume allows for faster cooking and quicker evaporation, helping the jam thicken naturally.

Essential Ingredients for Your Sweet and Spicy Jam

Crafting this exceptional spicy raspberry jam requires just a few key ingredients. Each plays a vital role in creating the jam’s distinctive flavor and texture:

• Raspberries: These are the undisputed stars of our jam. Not only do they provide a wonderful sweetness and vibrant color, but raspberries are also naturally rich in pectin, making them an excellent choice for a no-pectin jam recipe. Choose ripe, firm berries for the best flavor.
• Rhubarb: The addition of rhubarb is a game-changer. Its intense tartness acts as a perfect counterpoint to the sweetness of the raspberries and the heat of the jalapeño, creating a truly balanced flavor profile. Remember to use only the stalks, as rhubarb leaves are poisonous. Rhubarb also contributes to the jam’s natural pectin content, aiding in the setting process.
• Jalapeño: This is where the “spicy” in our sweet and spicy jam comes from! Fresh jalapeños infuse the jam with a delightful warmth and a hint of their distinctive pepper flavor. You can adjust the amount of jalapeño to suit your preferred spice level. For less heat, remove the seeds and membranes; for more, leave some in.
• Sugar: Beyond its role as a sweetener, sugar is crucial for the texture and preservation of jam. It interacts with the pectin in the fruit to help the jam set properly. If you plan to can your jam, sugar also acts as a natural preservative, inhibiting the growth of microorganisms by bonding with the water released by the cooking fruit.
• Lemon Juice: A squeeze of fresh lemon juice serves multiple purposes. Its acidity brightens the overall flavor of the jam, preventing it from tasting too sweet or flat. More importantly for a no-pectin recipe, lemon juice lowers the pH of the fruit mixture, which is essential for activating the natural pectin and ensuring a good gel set.

Can you use habanero instead of jalapeno?

Absolutely! If you’re a true fan of intensely spicy food, feel free to substitute habanero pepper for the jalapeño. Just be aware that habaneros are significantly hotter, so you might want to start with a smaller amount and taste as you go. The principle of how it works in the jam remains the same.

How To Make Small Batch Raspberry Jalapeno Jam Without Pectin

Making this incredible small-batch raspberry jam is surprisingly straightforward. Follow these steps for a perfect sweet and spicy spread:

1. Prepare for Testing: Before you even start cooking, place a small, clean plate in your freezer. This chilled plate is your secret weapon for testing the jam’s consistency later on, ensuring a perfect set.
2. Combine Ingredients: In a large 12-inch skillet, combine your fresh raspberries, chopped rhubarb, finely chopped jalapeño, granulated sugar, and fresh lemon juice. A large skillet is crucial here; it provides ample surface area for the jam to cook down efficiently, allowing water to evaporate quickly and helping the jam thicken without scorching.
3. Cook to a Rolling Boil: Place the skillet over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking. Once a vigorous, rolling boil is achieved (meaning the bubbles don’t disappear when you stir), reduce the heat slightly to maintain that strong boil.
4. Thicken and Stir: Continue to cook, stirring often, for about 8-10 minutes, or until the jam begins to noticeably thicken. As the raspberries cook, they will naturally break down. If you encounter any larger chunks, you can gently mash them with your spoon or a potato masher during the cooking process to achieve a smoother consistency.

How To Know When Your Raspberry Rhubarb Jam Is Done

Determining when your raspberry rhubarb jam has reached the perfect thickness is the most critical step in jam making, especially without added pectin. The jam will appear much thinner when hot than it will once cooled, making it tricky to judge. This is where the frozen plate technique comes in handy!

The Frozen Plate Test: Your Jam’s Best Friend

1. Initial Setup: As mentioned, before you even begin cooking, place a small ceramic or glass plate in your freezer. This ensures the plate is thoroughly chilled when you need it.
2. Testing the Jam: Once your jam has been boiling for the recommended time (8-10 minutes) and appears to have thickened, carefully remove the chilled plate from the freezer.
3. Spoon and Wait: Spoon a very small amount (about half a teaspoon) of the hot jam onto the cold plate. Let it sit for about 30-60 seconds. The cold surface will rapidly cool the jam, simulating its final consistency.
4. The Tilt Test: After 30-60 seconds, gently tilt the plate vertically. Observe how the jam moves:
   • Too Thin: If the jam slides rapidly and runs quickly down the plate, it needs more cooking time. Return it to the heat and cook for another 1-2 minutes, then repeat the test with a fresh spot on the cold plate.
   • Just Right: If the jam moves slowly, wrinkles when you push it with your finger, or holds its shape, it’s done! It has reached the ideal setting point.
   • Overcooked: If the jam doesn’t move at all or appears excessively stiff, it might be slightly overcooked. While still edible, it might be more like a fruit butter. Be mindful not to overcook, as even an extra minute can significantly change the texture.

It’s always better to test frequently and cook in short increments rather than overcooking your jam. Precision here guarantees a perfectly set, spreadable jam.

Creative Ways to Enjoy Raspberry Jalapeno Jam

This sweet and spicy Raspberry Jalapeno Jam is incredibly versatile and can elevate a variety of dishes. Here are some of my favorite ways to enjoy it:

• Classic Appetizer: The absolute best and most popular way to serve this jam is on crackers with a generous spread of cream cheese. The cool, tangy cream cheese perfectly balances the jam’s heat and sweetness, creating an irresistible bite, much like a gourmet pepper jelly. It’s an instant crowd-pleaser for any gathering.
• Cheese Board Star: Elevate your next cheese board! Serve a dollop of this jam alongside your favorite cheeses, especially creamy Brie, sharp cheddar, or goat cheese. The contrasting flavors and textures are magnificent. You can even bake it over Brie, similar to my Cranberry Baked Brie; simply substitute this jam for the cranberry sauce.
• Breakfast Brilliance: Transform your breakfast! Spread it generously on a toasted cheddar bagel with cream cheese for a sweet and savory morning treat. It’s also fantastic on small batch biscuits, scones, or even swirled into plain yogurt or oatmeal for a spicy kick.
• Savory Glaze: Use it as a glaze for grilled chicken, pork tenderloin, or even meatballs. The sweet, spicy, and tart notes create a fantastic caramelization and depth of flavor.
• Sandwich Upgrade: Add a unique twist to your grilled cheese or turkey sandwiches. A thin layer of this jam introduces an unexpected pop of flavor.
• Cocktail Mixer: For the adventurous mixologist, a small spoonful can be shaken into cocktails for a sweet and spicy edge.

If you love raspberries but prefer a non-spicy jam, you can easily make my traditional raspberry jam without pectin. That version would be divine as a filling for a lemon raspberry cake topped with a luscious raspberry cream cheese frosting.

Storage and Optional Canning for Longevity

How long does Jalapeno Raspberry Jam last?

Because this recipe yields a small batch raspberry jam (only one 8-ounce jar), canning isn’t strictly necessary if you plan to enjoy it relatively quickly. If you’re not canning your jam, it will last approximately 2-4 weeks when stored in the refrigerator. Always use your best judgment after two weeks; if the jam shows any signs of spoilage or smells “off,” it’s best to discard it.

How To Can Raspberry Jalapeno Jam for Extended Storage

If you wish to preserve your raspberry jalapeno jam for a longer period, perhaps for gifting or to savor later, water bath canning is a fantastic option. Canning extends the shelf life of your jam significantly, allowing it to be stored in a cool, dark pantry for up to a year. For a comprehensive guide on the canning process, I highly recommend referring to my Strawberry Jam Without Pectin post, which details the steps for safe and effective home canning. Below is a condensed guide for this specific recipe:

1. Sterilize Jars and Lids: Place a clean 6-8 ounce glass mason jar and its lid components (the flat lid and the screw band) into a large pot of boiling water. Ensure the jar is completely submerged. Keep them in the boiling water until you’re ready to fill the jar. This sterilizes them and also preheats the glass, preventing thermal shock when adding hot jam.
2. Prepare for Filling: Carefully remove the hot jar and lid from the boiling water, draining all the water from the jar. Keep the canning water simmering or boiling, as you’ll use it again for the water bath.
3. Fill the Jar: Transfer the freshly cooked, hot jam into the prepared jar, leaving about 1/4 inch of headspace (the space between the top of the jam and the rim of the jar). Wipe any excess jam from the rim with a clean, damp cloth; this is crucial for a proper seal. Place the flat lid onto the jar, then screw on the band until fingertip tight (not too tight, allowing air to escape during processing).
4. Process in Water Bath: Gently place the sealed jar back into the boiling water, ensuring it is fully submerged by at least 1-2 inches of water. Bring the water back to a rolling boil and process the jam for 15 minutes. (Adjust processing time for altitude if necessary).
5. Cool and Check Seal: After 15 minutes, carefully remove the jar from the boiling water and place it on a heat-resistant surface (like a towel-lined counter) to cool undisturbed for 18-24 hours. Once completely cool, press down on the center of the lid. If it doesn’t flex or “pop” when pressed, it is sealed. If the lid still pops up, the jar did not seal. In this case, store the unsealed jam in the refrigerator and use it within two weeks.

More Small Batch Jam Recipes

If you’re eager to transform other seasonal fruits into delicious homemade preserves, explore these fantastic and easy small-batch jam recipes, all designed to be made without added pectin unless specified:

• Peach Jam without pectin: A delightful blend of sweet peaches with a hint of honey.
• Sour Cherry Jam: Perfectly tart and vibrant, capturing the essence of summer cherries.
• Clementine Ginger Marmalade by The Maker Makes: A bright and zesty marmalade with a warming ginger kick.

Raspberry Jalapeno Jam

Experience the delightful fusion of sweet, tart, and spicy with this homemade Raspberry Jalapeno Jam. This small-batch, no-pectin recipe, featuring the unique addition of rhubarb, yields one 8-ounce jar of incredibly flavorful jam – perfect for crackers, cheese boards, or a special breakfast.

Yield: 8 ounces (1 small jar)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 3 cups fresh raspberries
• 1 cup chopped rhubarb (roughly 1 stalk), leaves removed
• 1 large jalapeno pepper, finely chopped (remove seeds/membranes for less heat)
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

Instructions

1. Place a small ceramic or glass dish in the freezer to chill; this will be used later for testing the jam’s set.
2. In a large 12-inch skillet, combine the fresh raspberries, chopped rhubarb, finely chopped jalapeño, granulated sugar, and fresh lemon juice.
3. Place the skillet over medium-high heat and bring the mixture to a vigorous rolling boil, stirring frequently to prevent scorching.
4. Once boiling, continue to cook, stirring often, for about 8-10 minutes, or until the jam visibly thickens. Use a spoon to gently break up any large raspberry or rhubarb chunks if desired.
5. When the jam appears thick enough, retrieve the chilled plate from the freezer. Spoon a small amount (about ½ teaspoon) of the hot jam onto the plate and let it sit for 30-60 seconds to cool.
6. Tilt the plate to observe the jam’s movement. If it slides too quickly, return the jam to the heat and cook for an additional 1-2 minutes, then re-test. If it moves slowly, wrinkles when pushed with a finger, or holds its shape, it’s done.
7. Carefully transfer the finished hot jam to a clean, heat-proof container (like your 8-ounce jar). Allow it to cool completely to room temperature before covering.
8. If not canning, store the jam in the refrigerator and consume within 2-4 weeks. Once opened, always keep refrigerated.

Optional Canning Instructions (for extended storage):

1. Place a clean 6-8 ounce glass mason jar and its lid pieces (flat lid and screw band) into a large pot of boiling water, ensuring they are fully submerged. Keep them in the boiling water until ready to fill.
2. Carefully remove the hot jar and lid from the water, draining all water. Keep the canning water boiling.
3. Fill the hot, finished jam into the prepared hot jar, leaving 1/4 inch of headspace. Wipe the jar rim clean with a damp cloth. Place the flat lid on top, then screw on the band until fingertip tight.
4. Carefully place the sealed jar back into the boiling water, ensuring it is submerged by at least 1-2 inches. Bring the water back to a rolling boil and process for 15 minutes.
5. After 15 minutes, remove the jar from the water and place it on a heat-resistant surface (like a towel-lined counter) to cool undisturbed for 18-24 hours.
6. Once completely cool, check the seal by pressing on the center of the lid. If it doesn’t flex, the jar is sealed. If it pops back up, the jar is not sealed; store this jam in the refrigerator and use within two weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.

Notes

• Prefer no spice? You can omit the jalapeño entirely for a delicious Raspberry Rhubarb Jam, or check out my dedicated Raspberry Jam Without Pectin recipe.
• Explore more small-batch jams! If you enjoyed this recipe, be sure to try my recipes for strawberry jam, blueberry jam, peach jam, and sour cherry jam.

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• Mason Jar (8 oz)

Originally published July 14, 2014