Do you Can?

Canning is one of those things I’ve never really gotten in to. Sure, I’ve dabbled in making jams before, but I’ve never gone through the extra steps to process the cans. I just always make a small enough batch that we use the jam up within a month, so there’s no need to actually preserve the contents of the jar. For whatever reason, it intimidates me. Yeast, caramel, and marshmallows are all kitchen fears that I’ve conquered and I’m here to tell you guys that I plan to conquer my fear of canning.

Can It Forward

Lucky for me, Ball reached out to see if I would be interested in participating in their National Can-It-Forward Day on August 17th. It’s like they somehow knew about my determination to get over my fear of canning or something. They sent me a few supplies to host a Canning Party on August 17th with some local friends, and they’ve agreed to do a giveaway so that one of you can try your hands at canning. Even if you’re a seasoned vet, this package will come in very handy for you.

And for everyone who doesn’t win, be sure to check out for tips, recipes, supplies, and everything you need to know about canning.

On the 17th, I will be posting a link to a live webcast of canning demos where viewer questions will be answered real-time. You can also follow along to see who’s joining in the fun with Twitter hashtag #canitforward.

But for now, let’s get to the giveaway details. I’m doing it now so that the winner will have their prize package in time for National Can-It-Forward day and can participate as well. There is a maximum of four entries per person.

Prize Package Includes:
The Ball Canning Discovery Kit containing a Polypropylene rack with separate, fitted lifter, three 1-pint jars, Illustrated, simplified canning instruction Recipe book
– The Ball Blue Book Guide To Preserving
– One coupon for a free case of Ball brand canning jars

Rules Giveaway Closed:
– Giveaway will close at 11:59PM (EST) on Wednesday, August 7, 2013
– Must be a US resident
– First (required) entry: leave a comment letting me know what your experience level with canning is and if it’s something you’d like to get more in to. If you’re an experienced canner, what’s your favorite thing to can?
– One additional entry allowed if you like my Facebook page (and come back here to leave an additional comment telling me so)
– One additional entry allowed if you like Ball’s Facebook page (and come back here to leave an additional comment telling me so)
– One additional entry allowed if you like Ball on Pinterest (and come back here to leave an additional comment telling me so)
– Random winner will be chosen on August 8 and notified with a reply to your comment. Winner must respond within 24 hours with a valid US mailing address.

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14 Responses to “Raspberry Chipotle Jam”

  1. #
    Samantha — January 22, 2014 at 6:56 pm

    Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.

    • beantownbaker — January 22nd, 2014 @ 9:37 pm

      Chipotle is a flavor I’m learning to love as I use it more and more!

  2. #
    Ashley @ My Midwest Table — January 23, 2014 at 10:32 am

    Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!

    • beantownbaker — January 23rd, 2014 @ 2:15 pm

      Is it So Long Saloon by chance?…

      If so, check back on Tuesday…

    • beantownbaker — January 23rd, 2014 @ 2:17 pm

      BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…

  3. #
    Ashley @ My Midwest Table — January 23, 2014 at 3:48 pm

    Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!

    Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.

  4. #
    Shannon — January 26, 2014 at 4:01 pm

    this is definitely one i’ll need to make, great flavor combo 🙂

  5. #
    Nutmeg Nanny — February 4, 2014 at 3:38 pm

    Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!

  6. #
    Jac — September 10, 2014 at 10:57 am

    I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.

    *I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀

    • beantownbaker — September 12th, 2014 @ 10:40 pm

      Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.

  7. #
    MezzoBetsy — September 19, 2014 at 1:25 pm

    Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.

  8. #
    Joy — January 9, 2015 at 7:41 pm

    how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?

  9. #
    Lucinds — July 7, 2017 at 7:41 pm

    Are there any water bath instructions?

  10. #
    AGEN SGP RESMI — November 30, 2017 at 3:45 pm

    Thats look so delicious.. nice sharing

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