Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

raspberry, jalapeno and zucchini jam

(3 ratings)
colleenlucky7 avatar
Recipe by
Colleen Sowa
@colleenlucky7
La Crosse, WI

I work at our Community Garden, and three days a week we harvest and distribute free produce... With all the free produce, I like to freeze and can what I am able to do. I made up this recipe and it is a big hit with family and friends! I like things hot, so I also make it with hotter peppers and use more, but this is my original. Sometimes I use Black Raspberry Jell-O, adjust to your own taste. Pour over cream cheese, serve with crackers. Great for chicken and ribs, use in other recipes. Play With Your Food ! xo This is so popular that I had to make several batches this year!

(3 ratings)
yield 8 -14 jars depending on size
prep time 1 Hr
cook time 35 Min
method Stove Top

Ingredients For raspberry, jalapeno and zucchini jam

  • 8 c
    zucchini (peeled, seeded and shredded) (2 very large)
  • 1 c
    red bell pepper (seeded) (minced) (1 large)
  • 1 c
    green bell pepper (seeded) (minced) (1 large)
  • 15 lg
    jalapeno peppers (minced) (about 2 cups) (only stems are removed)
  • 2 c
    fresh raspberries
  • 1 can
    ( 15 to 20 oune can) crushed pineapple (including juice)
  • 8 c
    sugar
  • 1 c
    bottled lemon juice
  • 2 c
    apple cider vinegar
  • 3 pkg
    raspberry jell-o (small boxes)
  • 3 pkg
    sure jell

How To Make raspberry, jalapeno and zucchini jam

  • 1
    Put all but last two ingredients into large stainless steel pot. Cook on medium-high heat for 20 minutes, stirring frequently. It will thicken as liquid evaporates.
  • 2
    Add the 3 Jell-O packages. Continue cooking and stirring constantly bring to a boil that can't be stirred down for 10 minutes. *** Sometimes I add Black Raspberry Jell-O instead of raspberry, this is to get a darker jam.
  • 3
    Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
  • 4
    Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
  • 5
    Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
  • 6
    Remove jars from canner to a towel lined surface. Let sit and cool 24 hours before storing. Make sure jars are sealed.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT