Slice jalapeños in half lengthwise and remove seeds.
Fill jalapeño halves with brie cheese and raspberry jam on top. Close jalapeño together.
Wrap each jalapeño popper with a slice of prosciutto.
Grill or bake until the prosciutto is crispy and the cheese is melted. Baste with butter and hot honey melted mixture.
Drizzle with hot honey before serving.
