Preheat your grill. Before you begin assembling your jalapeno poppers, preheat your grill for indirect cooking. For gas grilling: turn the burner temperature to Medium-Low heat. If cooking on charcoal: pile the coals in the middle and arrange the poppers around the outside of the grill. If you are cooking with a pellet grill: set the temperature and allow the grill to preheat for 10-15 minutes before putting the poppers on. You are looking for a grill temperature of about 350 degrees F.
Cut the jalapenos. Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon. (Make sure to scrape well if you don’t want a spicy popper. If you know you and your guests can take a little heat, you don’t have to be so diligent at this step).
Make the popper. Fill each jalapeno with a small spoonful of both the cream cheese and the raspberry jam. Wrap in a slice of bacon, securing the ends with a toothpick if necessary.
Grill the jalapeno poppers. Place the poppers directly on the grill grates, close the lid, and cook the poppers for 25-30 minutes, turning as necessary to crisp the bacon.
Serve hot. Once your bacon is crisp and your cream cheese is bubbly, remove the poppers from the grill to a serving dish. Serve immediately.
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