Raspberry Jalapeno Jam
Yield: makes 2 half pints
Ingredients:
3 cups raspberries (about 1 and 1/2 pounds)
1 and 1/2 cups sugar
1 jalapeno, sliced along the sides
1/2 lemon, juiced
Directions:
Prepare a small canning pot and two half pint jars.
Place lids in a small saucepan of water and bring to a bare simmer.
In a medium bowl, combine the raspberries and sugar.
Using a wooden spoon, stir the sugar into the fruit.
Mash the fruit up as you stir.
Once the raspberries begin to release juice and the sugar is starts to dissolve, pour mixture into a wide, 4-quart saucepan.
Add jalapeno.
Bring to a boil over high heat, stirring regularly, until berries break down and syrup thickens.
Once the jam has thickened to a spreadable consistency, add the lemon juice.
Remove pan from the heat.
Discard jalapeno.
Funnel jam into jars, leaving 1/2 inch head-space.
Wipe rims.
Apply lids and rings.
Process in a boiling water bath for 10 minutes.
Once jars are cooled, remove rings and test seals.
Any unsealed jars should be stored in the refrigerator.
Serve with fresh goat cheese, or cheese of choice.