Raspberry Jalapeno Sauce/Jam

Our favorite way to eat this is to pour a jar over a warmed brick of cream cheese and use tortilla chips to scoop it up!

Raspberry Jalapeno Sauce
3 cups of raspberries
1 1/2 cups sugar
1-2 hot jalapenos (Check the heat!  My garden jalapenos were waaaayyy too mild this year.)
4- 1/2 pint canning jars, lids and rings
          Prepare the jars for canning by washing them and put the lids in a bowl of hot water to soften the rubber edges.  Wash the raspberries and add them to a small saucepan with the sugar.  Stir to combine.  Wash the jalapeno and cut a slit, lengthwise in it.  Place the whole pepper into the pan.  Bring the mixture to a slow boil over medium heat and allow to simmer for 20-30 minutes, stirring occasionally.  the berries will break apart and the sugar and juice will become a syrup consistency.  When the sauce has reduced to a thick syrup, turn off the heat and remove the jalapenos.  Ladle the sauce into the jars, leaving 1/4 inch space at the top.  Wipe the edge of the jar lid with a wet paper towel, place the lid on top, tightly screw the ring on top.  Turn the jar over and set it on a dishtowel to cool and seal.