Raspberry Chipolte Freezer Jam

5
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

Rating:

★★★★★ 3 votes

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

How to Make Raspberry Chipolte Freezer Jam

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.

Printable Recipe Card

About Raspberry Chipolte Freezer Jam

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



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