Ohio Expo Center and State Fair : Chocolate Chile Raspberry Jam

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07/12/2018 | 04:39 pm

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


  • 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


  • 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


Ohio Expo Center and State Fair published this content on 12 July 2018 and is solely responsible for the information contained herein. Distributed by Public, unedited and unaltered, on 12 July 2018 14:39:03 UTC

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