Raspberry Chipolte Freezer Jam

Jane Whittaker

By
@janenov46

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


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Comments:

Serves:

10

Prep:

25 Min

Method:

Canning/Preserving

Ingredients

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

Directions Step-By-Step

1
In a bowl, combine sugar and pectin, stirring until well blended, set aside.
2
If 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.
3
Combine peppers and 2 tablespoons adobo sauce. Add pepper mixture and raspberries to pectin mixture.
4
Stir for 3 minutes.
5
Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head space. Apply lids tightly.
6
Let 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