Prepare the Raspberries: Rinse 2 cups of fresh raspberries gently under cold water and crush them lightly in a mixing bowl.

Chop the Jalapeños: Slice 1-2 jalapeños in half and remove the seeds, then finely chop the peppers.

Combine Ingredients in a Pot: In a pot, mix the crushed raspberries, chopped jalapeños, lime juice, sugar, and butter. Stir well.

Bring to a Boil: Over medium-high heat, stir occasionally until the mixture reaches a full boil (5-7 minutes).

Add Pectin and Boil Again: Add 1.5 oz of liquid fruit pectin, stir for 1 minute, and return to a full boil.

Skim Foam: Skim off any foam that forms on the surface after boiling for another minute.

Jar the Jam: Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace and sealing tightly.

Cool and Store: Let the jars cool for 30 minutes and check the seals. Store the jam in the refrigerator or freeze.