Raspberry Chipolte Freezer Jam

Jane Whittaker


I personally haven't made this, but we were talking about a hot raspberry jam, and this comes pretty close.
This is out of the Ball Blue Book
Complete Book of Home Preserving. Honestly everything I ever attempted out of this book came out perfect.
Page no 47

★★★★★ 3 votes
25 Min


1 1/2 c
granulated sugar
1 pkg
1.59 oz freezer jam pectin
2 large
chipolte peppers in adobo sauce
4 c
fresh red raspberries, crushed


1In a bowl, combine sugar and pectin, stirring until well blended, set aside.
2If desired remove seeds from chipolte peppers. In a mini food processor, or a knife, chop peppers finely, getting as close to a puree as possible.
3Combine peppers and 2 tablespoons adobo sauce. Add pepper mixture and raspberries to pectin mixture.
4Stir for 3 minutes.
5Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head space. Apply lids tightly.
6Let jam sit at room temp until thickened, about 30 minutes. Refrigerate or freeze. In freezer can keep up to 1 year.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy