Raz-Pizazz Pepper Jam

Wash all jars. Sterilize lids and rings in boiling water. Keep lids in a small pot of boiling water, simmering until needed.

Crush the berries. Finely chop peppers and mix with the berries in a stainless-steel pot. You can use a food processor to chop the peppers and include the seeds for a spicier jam.

Add lime juice, sugar, and butter to the pot. Bring to a full boil (that doesn’t stop when stirred) on high heat. Boil one minute, stirring constantly.

Add pecten and stir in quickly. Return to a full boil, boil one more minute constantly stirring. Remove from heat and skim off any foam.

Ladle into prepared jars. Leave approximately 1/4 inch of room in the jar. Wipe jar, rim, and threads. Cover with sterilized lids and screw on ring.

Place jars in boiling water, ensuring that water covers the tops of the jars by at least 1 inch. Bring back to a boil and boil for 10 minutes.

Remove jars from the water bath and set on a towel to cool. Ensure jars have sealed completely by listening for a “popping” sound. The lid will also concave.

Cool completely and allow jam 24 hours to set. Refrigerate any unsealed jars. Store sealed jars in a cool, dark place for up to 2 years.

To Serve: Spread pepper jam over a block of cream cheese and use crackers for dipping.