Homemade jam is one of the best-kept secrets of the food world: It’s instantly impressive, irresistible on warm toast, and incredibly easy to make. With a few handfuls of fruit and a pretty jar, it takes mere minutes to make your own.
This week I made a raspberry and jalapeño jam, which matches the sweetness of the berry with equal parts spice. I’ve been spreading it on scones, baguettes, and cheese sandwiches — it makes a scrumptious addition to virtually anything. When sealed and stored in the refrigerator, the jam will last for several weeks.
My recipe, below, is modeled after Martha Stewart’s instructions for homemade jam.
Raspberry Jalapeño Jam
- 4 cups fresh raspberries
- 1 large jalapeño pepper
- 1/2 cup sugar
- 4 tablespoons instant pectin
- 1/2 lemon, squeezed
Combine the raspberries and chopped pepper into a food processor. Blend until the mixture is smooth. Transfer to a large saucepan and add the sugar, pectin, and lemon juice. Cook over medium-high until the jam has thickened. Remove from pan and let cool. Store in a sterilized jar and refrigerate.
Arielle Pardes is the former editorial intern for Martha Stewart Living. She enjoys entertaining, exploring, and eating good food. Find her on Twitter and Instagram @pardesoteric.