Raspberry Jalapeno Jam

Written by Marisa of Food in Jars.

I’ve always been of the opinion that when it comes to preserving raspberries, the simplest approach is the best. That’s because to my mind, raspberries are nearly perfect without anything extra. Most years, I struggle to save enough to preserve because I so love eating them just as they come.

However, my rational side always chimes in to remind me that raspberry season is fleeting and that if I want taste them in February, it’s in my best interest to put a few aside for canning. So I squirrel enough away to make a couple precious jars of jam that I ration out into bowls of yogurt or oatmeal.

And so, this is how I’ve always done raspberry jam. Entirely unadulterated, with just enough sugar to ensure a set and a squirt of lemon juice for balance.

But then, last summer while wandering a farmers’ market, I happened on a vendor selling homemade jams with plenty of open jars for sampling. Out of professional curiosity and a appreciation for the work of my fellow canner, I worked my way down the line.

I tasted basic blueberry, a gingery rhubarb and a spicy raspberry jelly that made my eyes water.

However, once the burn faded, I realized that there was something about the way the raspberry and the peppery heat went together that made me want to try it in my own kitchen. The recipe that follows is my take on what I discovered is a popular and fairly common combination of raspberry and jalapeno.

I like to keep the spice contained, so I simply made a few cuts in a smallish pepper and let it simmer along with the fruit while it cooked. The infusion is nice – it doesn’t rip the top of your head off, but reminds you that this isn’t your regular, mild-mannered raspberry.

If you want more heat, you can slice the pepper open fully or even cut rings that you can right into the final product.

Raspberry Jalapeno Jam

4.72 from 7 votes
Print Pin
Course: Preserves
Servings: 2 half-pints
Calories: 684kcal
Author: Marisa


  • 3 cups raspberries approximately 1 1/2 pounds
  • 1 1/2 cups granulated white sugar
  • 1 jalapeno sliced along the sides
  • 1/2 lemon juiced


  • 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, mashing the fruit up a bit as you go.
  • Once the raspberries begin to release some juice and the sugar is starting to dissolve, scrape the fruit and sugar mixture into a wide, 4-quart saucepan. Add the jalapeno.
  • Bring the jam to a boil over high heat, stirring regularly, until the berries break down and the syrup thickens. You should smell both the sweetness of the sugar and the heat of the chili.
  • Once the jam has thickened to a spreadable consistency and passes the plate test, add the lemon juice.
  • Remove pan from the heat and fish out the wilted jalapeno. Funnel the finished jam into jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
  • When jars are cool, remove rings and test seals. Any unsealed jars should be stored in the refrigerator.
  • Serve this jam with fresh goat cheese or alongside cold meats.


Calories: 684kcal | Carbohydrates: 174g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 309mg | Fiber: 13g | Sugar: 159g | Vitamin A: 135IU | Vitamin C: 69.8mg | Calcium: 52mg | Iron: 1.4mg

What is your favorite summer fruit combination for jam?

About Marisa

Marisa McClellan is a food writer, canning teacher, and dedicated small batch canner who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, titled Food in Jars: Preserving in Small Batches Year-Round, is now available.

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  1. I generally think I like plain single ingredient jam. I love simple strawberry jam! But I might have to give combination jam a try this sumer

  2. Elaine W says

    what a neat coincidence! yesterday received gift of hot raspberry jam…Hubby LOVED it. And today a recipe in my email box!
    Thank you. Love the book, too

  3. Mmmm…I love the sweet and spicy combination. This sounds delicious!

  4. Ummm…this sounds delicious! I really like strawberry rhubarb, it makes a great sauce for ice cream 🙂

  5. how interesting: what a sassy combination!

  6. Amber | Bluebonnets & Brownies says

    5 stars
    The only thing I ever remember my grandmother canning was jalapeno jelly, and you reminded me of her today. I adore raspberry jam in any incantation, so I’m willing to bet I’d really love this. Thanks for sharing, Marisa!

  7. Sounds fantastic. I have been wanting to make a spicy jam without pectin. Here’s my question: do you have to can it? Can’t I make half and just eat it? There’s no reason not to, right?

  8. How do you think that my frozen black raspberries would do in this jam? I came upon them last night when searching for something else in my chest freezer. My husband makes jalapeno pepper jelly and I can’t wait to make this jam for him. thanks!

  9. Marisa – thanks for the inspiration! My favorite jam to make is raspberry – not sure I will add the jalapeño – I am kind of a purist when it comes to canning – I want to do it just the way my grandma taught me! I will also be making tomatillo salsa later this summer.

  10. I have to try this one. Thanks! 🙂

  11. I am loving this combination! Perhaps I will have to add it to my product list this summer. 🙂 Thanks for the inspiration!

  12. Such a great combination!

  13. I too love raspberry jalapeno but a couple of years ago I found a local vendor selling blackberry serrano jam. Oh my. A bit more intense flavor and just a bit hotter. We love it mostly served simply over a round of brie or a block of cream cheese with crackers and do the same with the raspberry/jalapeno. The best quick appetizer ever!

  14. You have to try peach habenero (Scotch Bonnet) jam. It’s one of those things where you DO NOT lick the spoon but it’s awesome with cream cheese and crackers.

  15. Melissa @ Baking For The Boys says

    I love the combination of raspberries & chipotle peppers. Sounds like I’ll have to experiment. Thanks for the inspiration!

  16. 5 stars
    I’m loving this recipe! Thank you – thank you!

  17. Hello! I know this is sort of off-topic however I needed to ask. Does managing a well-established blog such as yours take a massive amount work? I’m brand new to writing a blog but I do write in my diary everyday. I’d like to start a blog so I can share my own experience and feelings online. Please let me know if you have any kind of ideas or tips for new aspiring bloggers. Appreciate it!

  18. I’m new to canning but this looks great! What is the “plate test”?????

  19. This sounds AWESOME! I love raspberry and blueberry jams, they are so easy to make without pectin or very much at all. I loooove hot food, my kids sure won’t like this but I sure would love it.

  20. I love strawberry jam. Thanks for sharing this simple recipe. Gonna try this at home.

  21. My favorite summer jam is always the one I just made. : )

    But seriously, if I had to pick just one? Red raspberry, unadulterated…preferably from berries I’ve picked myself. I use a sun-cooking technique that preserves the delicate flavor of summer fruits in a way no other technique seems to.

  22. I looked all over last year for this recipe! So glad to have found it this year and it’s from Marissa!

  23. Raspberry Jalapeno jam: question on part 5, which says…and passes the plate test. What the heck is that?

  24. Just found this recipe browsing through your recipe page and it sounds so great! I make jalapeno jelly every year, but I love the addition of raspberries and how that would change the flavor and make it a bit more tart.

  25. 5 stars
    Love this recipe! It’s very easy and you only need 4 ingredients. I made this recipe canning for the first time so simple I love it! I will be giving this as Christmas gifts!

  26. Susanna McClellan says

    4 stars
    I have just run across this recipe. This sounds like the perfect gift for my brother-in-law who loves all things spicy. He is a McClellan too.

  27. 5 stars
    Spicy raspberry jam is one of my favorites! I usually just buy it from HEB, but have wanted to try making it myself – this is so easy I have to do it! I spread a layer of cream cheese on a platter, then pour a layer of the jam on top, and serve with crackers. Delicious and a hit with guests, now I get to be able to say it’s homemade!

  28. Has anyone tried this recipe – I’ve seen several on different websites, tried a couple. One was hotter than ?!?!?!?!?!?!?!?. The other one never thickened up and didn’t have much heat or flavor.

    Yes, it sounds great, but is it?

  29. of course like your web-site however you have
    to check the spelling on quite a few of your posts.
    A number of them are rife with spelling issues and
    I in finding it very troublesome to inform the truth on the other hand I will definitely come back

  30. Could I substitute strawberries for the raspberries?

  31. Can this recipe be doubled or tripled to increase yield? Can additional peppers be added to increase heat? Our family likes it spicey.
    Thank you.

  32. 4 stars
    I am making a wedding cake this week and am going to use this recipe for the filling. It’ll be a chocolate cake with raspberry jalapeno filling and whip cream frosting. I’ll let you know how it turns out. Thank you for sharing this recipe it’s is exactly what I was looking for.

  33. Hi! Do you leave the seeds from the jalapeno in the jam?

    • The recipe said she split the sides of the jalepeno and then discarded the wilted pepper after cooking. If seeds escaped I would remove them. It’s the seeds that carry the most heat in the pepper

  34. This will be my first canning experience. How do you “test the lids” after removing from the hot water bath?

  35. 5 stars
    I just made this jelly with raspberries and peppers from my garden, which I had frozen after washing them. It didn’t seem hot enough, and I didn’t have a lemon, so I substituted apple cider vinegar with chipotle powder added. I made it to give as gifts, but I’m so glad it made an extra jar because it’s delicious! Thank you for this quick and simple recipe. I know this will be my go-to recipe to use my raspberries every year.

  36. Do you think you could use cherries instead of raspberries?