Very Berry Habanaro Jam

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“Very SPICY sweet goodness! Using a low sugar pectin.”
READY IN:
1hr
SERVES:
100
YIELD:
8 1/2 pints
UNITS:
US

Ingredients Nutrition

  • 3 lbs mixed berries (I used Organic frozen strawberries, blueberries, cherries, raspberries, and cranberries)
  • 14 cup hot pepper (I used 8 whole habanero`s, brain, n scorpion, You can use jalapeno for a calmer jam)
  • 3 tablespoons lime juice
  • 4 12 cups granulated sugar
  • 1 teaspoon butter (optional)
  • 1 (1 3/4 ounce) packagelow sugar dry pectin (I used sure Jell no sugar needed pectin)

Directions

  1. Pulse slightly defrosted berries in a food processor leaving them chunkier. Place all except a cups worth.in a tall 8 quart stock pot. To the remained of berries add the chili`s leaving seeds if extra heat is wanted. Pluse till smooth. Combine , chili mixture, pectin, and lime juice .
  2. Bring to a boil over medium-high heat, stirring constantly.
  3. Add sugar all at once. Add butter to help prevent foaming.
  4. Return mixture to a rolling boil, That is when it doesn`t stop boiling while stirring constantly.
  5. Boil hard for 1 minute.
  6. Remove from heat.
  7. Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
  8. Place lids and screw on bands fingertip-tight.
  9. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
  10. Let rest for 12-24 hours.

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