Jam with raspberries and Bhut Jolokia pepper
Ingredients :
- 4 cups of fresh raspberries
- 3 cups of sugar
- 1 tablespoon of freshly squeezed lemon juice
- 1 Bhut Jolokia pepper, seeded and finely diced
Get to work :
In a large pot, combine the raspberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
Once the mixture reaches a boil, add the diced Bhut Jolokia pepper. Reduce the heat to medium-low and let the jam simmer for about 20 minutes, or until thickened.
Remove the pot from the heat and let the jam cool for a few minutes.
Carefully ladle the jam into sterilized jars, leaving about 1/4 inch of headspace.
Seal the jars with lids and bands and process in a boiling water bath for 10 minutes.
Remove the jars from the water bath and let them cool completely before storing in a cool, dark place.
Note: The Bhut Jolokia pepper is one of the hottest peppers in the world, so use caution when handling it and adjust the amount to taste.