Raspberry Habanero Jam Beware Hot Stuff!

• 4 cups crushed raspberries
• 1 cup water or 1 cup unsweetened apple juice
• 1 cup minced habanero (21 whole chili`s)
• 2 tablespoons bottled lemon juice
• 1 (1 3/4 ounce) package low sugar dry pectin
• 4 cups granulated sugar

1. Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
2. Bring to a boil over medium-high heat, stirring constantly.
3. Add sugar all at once.
4. Return mixture to a rolling boil, stirring constantly.
5. Boil hard for 1 minute.
6. Remove from heat.
7. Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
8. Place lids and screw on bands fingertip-tight.
9. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
10. Let rest for 12-24 hours.
11. Label.

crushed raspberries, water, habanero, lemon juice, sugar, granulated sugar

Taken from www.food.com/recipe/raspberry-habanero-jam-beware-hot-stuff-464086 (may not work)