raspberry chipolte freezer jam

Name: Raspberry Chipolte Freezer Jam
Prep time: 25 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cup(s) granulated sugar; 1 package(s) 1.59 oz freezer jam pectin; 2 large chipolte peppers in adobo sauce; 4 cup(s) fresh red raspberries, crushed

(3 RATINGS)

86 Pinches 5 Photos

Jane Whittaker

Massena (now in FL), NY

Updated on Jan 20, 2011

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

Rate

prep time 25 Min

cook time

method Canning/Preserving

yield 10 serving(s)

Ingredients

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

How To Make raspberry chipolte freezer jam

Step 1

In a bowl, combine sugar and pectin, stirring until well blended, set aside.

Step 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.
Step 3

Combine peppers and 2 tablespoons adobo sauce. Add pepper mixture and raspberries to pectin mixture.
Step 4

Stir for 3 minutes.
Step 5

Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head space. Apply lids tightly.
Step 6

Let jam sit at room temp until thickened, about 30 minutes. Refrigerate or freeze. In freezer can keep up to 1 year.
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