Raspberry Hot Pepper Jam

This post is written by me, holds all my own opinions, and is made in partnership with Mary’s Gone Crackers, a company that I love, use, and am proud to work with.

As the temperature begins to drop, I dive headfirst into all the seasonal recipes that I (impatiently) wait for all year. Don’t get me wrong, I love summer foods, but there is something that is so nostalgic about the fall and winter seasonal foods. I have fond memories of going to holiday parties and the second I would see the hot pepper jam with crackers and cheese, all else faded and I already knew what would be taking up 99% of the real estate on my plate. The combination of a crunchy cracker, creamy cheese, and the spice of the jam is everything that I desire in a good snack. Consider this recipe for this Raspberry Hot Jam the official invitation to my virtual fall party - bring some good cheese and I’ll bring the Mary’s Gone Crackers Jalapeno Crackers and the Raspberry Hot Pepper Jam. Sound like a deal?

I’ve been a big fan of Mary’s Gone Crackers for many years. I eat a few of them every single day as they are packed with nutrient dense seeds, simple ingredients, and delicious taste. The company stands for many of the same values as I do and produce the best gluten-free, vegan, and non-GMO crackers on the market. If you enjoy a crunchy, seed-packed, consciously made cracker, these are for you!

Just like the crackers, this recipe is made with simple, household ingredients such as fresh or frozen raspberries, cane sugar, jalapeno peppers, habanero peppers, white or apple cider vinegar and cornstarch. I’m not being dramatic when I tell you that the first time I made this, I found a way to put it onto EVERYTHING I ate that day. First it was a piece of toast with a generous amount of hot pepper jam, and as a snack I had some Mary’s Gone Crackers with vegan cream cheese, jam, and then I upgraded to brie cheese to finish the first jar off.

1 cup fresh or frozen raspberries

2 cups cane sugar

1 ⅓ cups white vinegar

4-6 Jalapeno Peppers (chopped finely), can keep the seeds for extra spice

Habanero, Banana, and other peppers optional for additional spice

½ cup corn starch

Enjoy with: Cheese of choice, Mary’s Gone Crackers Jalapeno Crackers

Directions:

Mince Jalapeno Peppers either by finely chopping with a knife, high speed blender, or food processor. Add raspberries, cane sugar, vinegar, and peppers to a medium sized pan. Bring the contents of the pan to a boil and let boil while stirring for 1-2 minutes. Once boiling, add in the cornstarch and continue to stir. Remove from heat once cornstarch begins to thicken. Store in air-tight jars in the refrigerator. Once cooled pile the jam on top of your favorite Mary’s Gone Crackers and cheese, enjoy!