Raspberry Habanero Jam Beware Hot Stuff! Recipe

Get ready to spice things up with this Raspberry Habanero Jam recipe! If you’re a fan of hot and sweet flavors, this recipe is perfect for you. The combination of sweet raspberries and spicy habanero peppers will definitely wake up your taste buds.

I love making jams and jellies because they’re so versatile. You can use them as a spread on toast, as a topping for ice cream, or even as a glaze for meats. The possibilities are endless!

The best part about this recipe is that it’s easy to make and doesn’t require any special equipment. Plus, you can make it without pectin, which is a gelling agent commonly used in jams and jellies.

So, if you’re ready to take a walk on the spicy side, let’s get started on this Raspberry Habanero Jam recipe! But beware, this jam is not for the faint of heart. Hot stuff lovers only!

Why You’ll Love This Recipe

Raspberry Habanero Jam  Beware Hot Stuff!
Raspberry Habanero Jam Beware Hot Stuff!

Are you looking for a jam recipe that packs a punch of flavor? Look no further than this Raspberry Habanero Jam! This jam is not for the faint of heart – it’s a hot stuff recipe that will have your taste buds begging for more.

What’s not to love about the combination of sweet raspberries and spicy habanero peppers? This Raspberry Habanero Jam is the perfect balance of sweet and heat, making it a versatile ingredient in your kitchen. You can use it as a spread on toast or bagels, a glaze for meats, or even as a dip for crackers and cheese.

But this jam is more than just a tasty treat – it’s also a great conversation starter. Serve it at your next party and watch as your guests marvel at the unique flavor combination. They won’t be able to resist trying it for themselves.

Plus, this recipe is easy to make at home with just a few simple ingredients. You don’t even need pectin! And with the option to substitute habanero peppers with jalapenos or other chili peppers, you can customize the heat level to your liking.

So what are you waiting for? Try this Raspberry Habanero Jam recipe and beware hot stuff! You’ll love the bold flavors and versatility of this hot pepper jam, and it’s sure to become a staple in your pantry.

Ingredient List

Here are the ingredients you’ll need to make this raspberry habanero jam beware hot stuff recipe:

  • 6 cups fresh raspberries
  • 2 habanero peppers, finely chopped
  • ¾ cup bottled lemon juice
  • 1 cup water
  • 7 cups granulated sugar

Note: You can adjust the amount of habanero peppers according to your taste. If you want a milder heat, use only one pepper or remove the seeds and membrane before chopping.

The Recipe How-To

Step 1: Combine Raspberries, Habanero Peppers, Water, and Lemon Juice

In a non-stick pot, combine 2 cups of raspberries, 2 habanero peppers (seeded and chopped), ¼ cup of bottled lemon juice, and 2 tablespoons of water. Bring the mixture to a simmer on medium heat. Stir occasionally to prevent the mixture from sticking to the bottom of the pot.

Step 2: Add Sugar and Bring to a Boil

Once the raspberries and habanero peppers are soft, add 2 ¾ cups of granulated sugar to the pot. Stir the mixture until the sugar is completely dissolved. Turn up the heat and bring the mixture to a boil. Allow the mixture to boil for 2-3 minutes.

Step 3: Thicken the Jam

During the boiling stage, the pectin in the raspberries will act as a gelling agent to thicken the jam. If you want a thicker consistency, boil the mixture for an additional 1-2 minutes.

Step 4: Test for Doneness

To test if the jam is done, place a small spoonful of the hot jam on a chilled plate. Place the plate in the refrigerator for a minute. If the jam wrinkles when pushed with a finger, it’s ready. If it’s still runny, continue boiling for another 1-2 minutes and test again.

Step 5: Jar the Jam and Store

Once the jam is ready, remove the pot from the heat. Skim any foam off the top of the jam. Pour the jam into sterilized jars, leaving a ¼ inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and tighten the bands. Process the jars in a boiling water canner for 10 minutes. Store the jars in a cool, dry place for up to 1 year.


  • You can also make this jam without pectin. The raspberries have enough natural pectin to thicken the jam.

  • If you don’t want the jam to be too spicy, you can use less habanero peppers or substitute them with jalapeno peppers.

  • This recipe can also be used to make raspberry hot pepper jelly, raspberry jalapeno jam, habanero peach jam, mango habanero pepper jelly, and other variations of hot pepper jam or sauce.

Substitutions and Variations

The Raspberry Habanero Jam recipe is a delicious and unique way to add some heat and sweetness to your breakfast, appetizers or desserts. However, if you’re looking to spice things up even more or make some changes, there are some substitutions and variations you can try.

Firstly, if you don’t have habanero peppers, you can substitute them with other types of hot peppers such as jalapeno, serrano or even chili pepper. Keep in mind that different peppers have different heat levels, so adjust the amount according to your taste. You can also mix and match different peppers to create your own signature pepper jam sauce. For instance, try making Raspberry Jalapeno Jam or Habanero Peach Jam for a fruity and spicy twist.

Secondly, if you prefer a milder version of the jam, you can reduce the amount of habanero peppers or skip them altogether. This will turn the Raspberry Habanero Jam into a Raspberry Hot Pepper Jam or a Raspberry Jam Sauce without the heat. You can also experiment with different fruits instead of raspberries, such as strawberries, blueberries, blackberries or mangoes for a tropical kick.

Thirdly, if you don’t have bottled lemon juice, you can use fresh lemon juice or lime juice instead. The acidity of the citrus will help thicken the jam and balance the sweetness of the sugar. You can also substitute the water with apple juice or even red wine for a richer flavor.

Lastly, if you want to make the jam without pectin, you can simmer the fruit mixture for longer until it thickens naturally. However, keep in mind that this method may result in a softer jam that needs to be refrigerated and consumed within a week. If you prefer a firmer jam that can be stored for longer, use a gelling agent such as powdered pectin or liquid fruit pectin.

In summary, the Raspberry Habanero Jam recipe is a versatile and customizable recipe that can be adapted to your taste and preferences. Don’t be afraid to experiment with different peppers, fruits, and liquids to create your own unique pepper jelly or jam beware hot stuff recipe.

Serving and Pairing

Raspberry Habanero Jam is a versatile condiment that can be served in a variety of ways. It’s perfect for those who love hot and spicy foods. Here are some serving and pairing suggestions to get the most out of this jam:

– Use it as a spread on toast, bagels, croissants, or English muffins. The sweetness of the raspberry and the heat of the habanero pepper create an unforgettable flavor combination.

– Serve it as a dip for cheese, crackers, or chips. The spiciness of the jam pairs well with creamy and salty cheeses like brie, goat cheese, or gouda.

– Use it as a glaze for meats, such as chicken, pork, or even fish. Brush the jam on the meat before baking, grilling, or roasting for a unique and spicy flavor.

– Mix it with cream cheese or sour cream for a tangy and spicy dip that’s perfect for vegetables or crackers.

– Drizzle it over ice cream or cheesecake for a sweet and spicy dessert.

– Pair it with wines like Rosé, Pinot Gris, or a light-bodied red wine like Pinot Noir. The sweetness of the jam compliments the fruity flavors of these wines.

– Use it as a sauce for stir-fries or rice bowls. The spicy and fruity flavors of the jam work well with Asian-inspired dishes.

In conclusion, Raspberry Habanero Jam is a versatile condiment that can be used in a variety of ways. It adds a sweet and spicy kick to any dish, and can be paired with a wide range of foods and wines. Don’t be afraid to experiment and get creative with this jam!

Make-Ahead, Storing and Reheating

Now that your raspberry habanero jam is ready, it’s time to think about storage and reheating. This jam can be stored in the refrigerator for up to 3 weeks or frozen for up to 6 months. If you are planning to store it in the freezer, use a freezer-safe container or bag and leave about half an inch of space at the top to allow for expansion.

When you’re ready to use your jam, simply take it out of the fridge or freezer and let it thaw at room temperature. You can also gently warm it up in a saucepan over low heat, stirring occasionally until it reaches the desired consistency.

If you’ve made a large batch of raspberry habanero jam and want to preserve it for longer, canning is a great option. Make sure to follow proper canning procedures and sterilize your jars and lids before using. Your homemade jam can then be stored in a cool, dry place for up to a year.

One thing to keep in mind when reheating your jam is that it may lose some of its gelling properties if heated too much. To avoid this, warm it up gently and avoid boiling it. If your jam has become too thick after storage, you can add a little bit of water or lemon juice and heat it up gently to loosen it up.

Overall, with proper storage and reheating techniques, your raspberry habanero jam will stay fresh and flavorful for a long time.

Tips for Perfect Results

Cooking is both an art and a science. When it comes to making raspberry habanero jam, there are some tips and tricks that can help you achieve perfect results every time. Here are my top tips for making the best raspberry habanero jam beware hot stuff recipe:

1. Use fresh and ripe raspberries: This is the most important tip for any jam recipe. Make sure to use fresh and ripe raspberries. They should be firm and brightly colored, without any signs of mold or damage. Fresh raspberries will give your jam a vibrant color and a delicious flavor.

2. Adjust the heat level: Habanero peppers are very hot, so you need to be careful when adding them to your jam. If you want a milder jam, you can use jalapeno peppers instead. You can also adjust the amount of habanero peppers depending on your preference.

3. Use bottled lemon juice: Bottled lemon juice is a great addition to this recipe as it provides the necessary acidity to help preserve the jam. It also enhances the flavor of the raspberries and habanero peppers.

4. Use non-stick cookware: When making jam, it’s important to use non-stick cookware to prevent the jam from sticking and burning. This will also make cleaning up much easier.

5. Thicken the jam without pectin: If you don’t have pectin, you can still thicken your jam by cooking it for a longer time. Make sure to stir the jam frequently to prevent it from burning.

6. Use a gelling agent: If you want a thicker jam, you can use a gelling agent such as agar-agar or gelatin. Follow the instructions on the package and add it to the jam while it’s still hot.

7. Sterilize your jars: Before canning your jam, make sure to sterilize your jars and lids. This will help prevent contamination and ensure that your jam stays fresh for longer.

By following these tips, you can make the perfect raspberry habanero jam beware hot stuff recipe that is both sweet and spicy. Don’t be afraid to experiment with different variations and substitutions to find the perfect flavor for you.


As we come to the end of this recipe article on Raspberry Habanero Jam, it’s important to address some of the frequently asked questions that may come up while making this recipe. Here are some answers to help you along the way:

How can I thicken jam without pectin?

When it comes to making jams, sauces, soups, or glazes, cornstarch can be a great choice as a thickening agent. It is widely used in the culinary world for its ability to add thickness and texture to various dishes. Additionally, it can be a suitable option for jam recipes that require less sugar or are made with fruits that have a low natural pectin content. So, if you’re looking to achieve the ideal consistency for your recipe, consider using cornstarch as an alternative to other thickeners.

How long should jam boil for?

Time to bring on the heat and cook up some jam! Grab a trusty wooden spoon or spatula and start stirring, making sure to give it a good mix every now and then. As the juices start to thicken, ramp up the stirring frequency to prevent any sticking or burning. Keep up the stirring until the liquid has mostly evaporated and the fruit has softened and broken down, which should take around 40 to 50 minutes.

How do you thicken jam for cookies?

Let’s start by preparing the jam. Take a small saucepan and pour the jam into it. Place the saucepan on the stove over medium heat and wait for it to come to a simmer. Once it starts simmering, reduce the heat to low and keep stirring frequently. After about 10 minutes, the jam should have reduced to 1 cup and become very thick.

How much cornstarch to thicken jam?

If you’re looking to add thickness to a sauce, soup, or gravy, cornstarch can do the trick. This fine powder is derived from corn and can easily thicken liquids with just a small amount – usually just one or two teaspoons will suffice. So whether you’re making a homemade jam or jelly, or simply need to add some body to your favorite sauce recipe, cornstarch is a reliable ingredient to keep on hand.

Bottom Line


In conclusion, this Raspberry Habanero Jam recipe is not for the faint of heart. It’s a hot and spicy jam that will wake up your taste buds and leave you wanting more. The combination of sweet raspberries and fiery habanero pepper creates an addictive flavor that you won’t be able to resist.

With this recipe, you can make your own Raspberry Habanero Jam without any preservatives or artificial ingredients. You’ll know exactly what goes into your jam, making it healthier and tastier than store-bought jams and jellies.

If you’re a fan of hot pepper jams and jellies, you’ll love this Raspberry Habanero Jam. It’s perfect for adding some heat to your breakfast toast, cheese and crackers, or grilled meats. And if you’re feeling adventurous, try it as a glaze on your favorite baked goods or as a dip for your favorite snacks.

So, what are you waiting for? Give this Raspberry Habanero Jam recipe a try and beware of the hot stuff!

Raspberry Habanero Jam Beware Hot Stuff! Recipe

Hot Stuff! This recipe was inspired from Chef #64642’s Molly53 Recipe #460931.
This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Recipe #82119
FYI: An easy way to mince the chili’s is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat!

  • 4 cups crushed raspberries
  • 1 cup water or 1 cup unsweetened apple juice
  • 1 cup minced habanero (21 whole chili`s)
  • 2 tablespoons bottled lemon juice
  • 1 (1 3/4 ounce) package low sugar dry pectin
  • 4 cups granulated sugar
  1. Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
  2. Bring to a boil over medium-high heat, stirring constantly.
  3. Add sugar all at once.
  4. Return mixture to a rolling boil, 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.
  11. Label.
Unknown (possibly fusion)
< 60 Mins, Berries, Canning, From Scratch, Fruit, Healthy, Low Cholesterol, Low Protein, Peppers, Raspberries, Southwestern, Spicy, Sweet, Tex-Mex, Vegetable

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