Recipe by Jeanette Kuder, Columbus, Ohio
First place and Best of Show, Jams/Marmalades/Butters (All Other), 2017
Baking temperature:
Baking time: 45 minutes
Yield: 6- ½ pint jars
Ingredients
- 5 c crushed raspberries
- 2 T lemon juice
- 4 c sugar
- ½ c cocoa powder
- 1 jalapeno pepper, finely grated
- 1 heaping t turmeric powder
- ½ t Chile powder
- 1 t crushed red pepper flakes
- 1 pouch liquid pectin
Instructions
- Clean and crush fresh raspberries
- In large, heavy-bottomed saucepan, combine raspberries, lemon juice and sugar
- Stir over medium-high heat until sugar is dissolved
- Slowly add cocoa, stirring constantly to dissolve
- Add jalapeno, chile pepper, turmeric and pepper
- Continue cooking slowly, stirring frequently until mixture boils heavily
- Add pectin, boil hard for 1 minute
- Remove from heat. Spoon mixture into hot, sterilized jars. Seal
- Boil rapidly in a hot water bath for ten minutes
- Remove from water. Listen for popping lids to check seals