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raspberry chipolte freezer jam

(3 ratings)
janenov46 avatar
Recipe by
Jane Whittaker
@janenov46
Massena (now in FL), NY

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 ratings)
yield 10 serving(s)
prep time 25 Min
method Canning/Preserving

Ingredients For raspberry chipolte freezer jam

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

How To Make raspberry chipolte freezer jam

  • 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.
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