Raz-Pizazz Pepper Jam

Jar Prep: Wash all jars thoroughly. Sterilize the lids and rings in boiling water. Keep the lids in a small pot of gently simmering water until you’re ready to use them.

Prep the Produce: Crush the berries. Finely chop the peppers and combine them with the berries in a stainless-steel pot. For a smoother texture, you can pulse the peppers in a food processor. Leave the seeds in if you want extra heat.

Build the Base: Add lime juice, Pioneer Granulated sugar, and butter to the pot. Bring everything to a rolling boil over high heat, one that doesn’t stop bubbling when stirred. Let it boil for 1 minute, stirring constantly.

Set the Jam: Quickly stir in the pectin. Return to a full rolling boil and cook for another 1 minute while stirring nonstop. Remove from heat and skim off any foam from the surface.

Fill the Jars: Ladle the hot jam into your prepared jars, leaving about 1/4 inch of space at the top. Wipe the rims and threads clean, then seal with the sterilized lids and screw on the rings.

Water Bath: Place the filled jars into boiling water, making sure they’re covered by at least 1 inch of water. Bring back to a boil and process for 10 minutes.

Cool & Check: Carefully remove the jars and place them on a towel to cool. As they sit, listen for the “pop” that signals a proper seal. The lids should also dip slightly in the center.

Set Time: Let the jars cool completely and allow the jam to set for 24 hours. Refrigerate any jars that didn’t seal. Properly sealed jars can be stored in a cool, dark place for up to 2 years.

To Serve: Spoon the pepper jam over a block of cream cheese and serve with crackers for an easy, crowd-pleasing appetizer.