Small Batch Sugar-Free Raspberry Jalapeno Jam

This raspberry jalapeno jam combines tart berries, controlled pepper heat, and allulose in a small refrigerator batch without added sugar.

Sugar Free Raspberry Jalapeno Jam

Sugar free means no added sugar in this recipe. Raspberries naturally contain carbohydrate, so include the fruit when tracking blood glucose or total carbohydrate.

• Prep time: 8 minutes
• Cook time: 20 to 25 minutes
• Cooling time: 45 minutes
• Yield: About 1 1/2 cups
• Storage: Refrigerator or freezer only

Ingredients

• 4 cups fresh raspberries, about 20 oz
• 1/2 cup granulated allulose
• 1 medium jalapeno, seeded and finely diced
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1/8 teaspoon fine sea salt

How to Make Raspberry Jalapeno Jam

1. Wear food-safe gloves and cut the jalapeno in half lengthwise.
2. Remove the stem, white ribs, and seeds.
3. Finely dice enough pepper to measure 3 tablespoons.
4. Add raspberries, allulose, jalapeno, lemon juice, water, and salt to a 2-quart saucepan.
5. Heat over medium heat for 5 minutes, stirring every 30 seconds.
6. Reduce to medium-low when the mixture bubbles.
7. Simmer for 10 minutes, stirring every 1 to 2 minutes.
8. Mash about three-quarters of the berries.
9. Simmer for 5 to 10 additional minutes.
10. Remove from heat when a spoon drawn across the pan leaves a trail for 2 seconds.
11. Cool in the pan for 15 minutes.
12. Transfer to a clean jar and cool uncovered for 30 minutes before sealing.

Control the pepper heat

Jalapenos vary in heat. Taste one tiny raw piece before cooking, use only 2 tablespoons for a milder batch, and avoid touching your eyes.

Storage and Food Safety

• Refrigerate the cooled jam in a sealed clean jar for up to 10 days.
• Freeze for up to 3 months in a freezer-safe container with 1/2 inch headspace.
• Thaw overnight in the refrigerator and stir before serving.
• Discard jam with mold, bubbling, leakage, or an off smell.
• This is not a shelf-stable canning recipe.
• Do not process this formula in a water-bath canner.

Compare the pepper balance with jalapeno pepper jam. For berry-only spreads, make raspberry chia jam or strawberry rhubarb jam.

Raspberry Jalapeno Jam FAQ

Can I use frozen raspberries?

Yes. Add them directly from frozen and expect the full 25-minute cooking time because frozen berries release more water.

Why is my jam too thin?

Return it to medium-low heat for 2-minute intervals. Stir continuously and repeat the spoon-trail test after each interval.

Can I leave the jalapeno seeds in?

You can, but the heat becomes less predictable. A seeded pepper gives better control for a balanced sweet-spicy batch.