Raspberry-jalapeno jam

Like some heat with your sweet? You’ll love this, then. We sure do.

You can eat this jam with chips, crackers, on meat, over cream cheese or – like my oldest – just plain on a piece of bread.

5 cups frozen or fresh raspberries
1 cup finely chopped jalapenos
juice of one lime
1 box pectin
6 cups sugar
½ tsp. butter (to reduce foaming)

Combine first 4 ingredients and bring to boil over high heat. Add sugar, return to hard rolling boil over high heat, stirring frequently. Boil for one minute. Remove from heat and ladle into jars. Leave 1/4 inch headspace. Wipe rims clean, put on warmed lid. Screw ring on finger-tight. Process in boiling water canner for 10 minutes (15 in Utah). Yield: About 4 1/2 pints