Raspberry Chipotle Jam

Wednesday, January 22, 2014

Raspberries and chipotles provide the perfect balance of sweet and spicy in this versatile jam.

I’ve been dabbling in canning ever since I was contacted by Ball to participate in their Can it Forward campaign last summer. It’s been a lot of fun experimenting with new flavors. I’m still pretty new to canning and had an itch to make some jam the other day.

I browsed the recipes on www.freshpreserving.com to find something to make. I was intrigued at the idea of the sweet and spicy combination of raspberries and chipotles and decided to give it a shot.

Since my chipotles had been frozen in their sauce, I used 3 chipotles instead of the 2 called for in the recipe. I’m glad I did this. The resulting jam was sweet with a subtle heat that the chipotles bring to the party.

Hubby and I enjoyed eating this with some cheese and crackers right after I made it. I’m thinking it would make an amazing grilled cheese sandwich. I might try slathering some on some chicken too. Any other ideas on how I can use this stuff?

Two Years Ago: White Chocolate Frito Popcorn
Four Years Ago: Gingerbread Apple Upside Down Cake
Six Years Ago: Clam Chowder and White Chocolate Mocha Cupcakes

Raspberry Chipotle Jam

Raspberries and chipotles provide the perfect balance of sweet and spicy in this versatile jam.

Yield: Four 8-oz jars

Prep Time: 4 minutes

Cook Time: 21 minutes

Total Time: 25 minutes

Ingredients:

2 2/3 cups crushed raspberries (about four 6-oz containers)
3 chipotle peppers in adobo sauce, chopped
1 Tbsp adobo sauce
3 Tbsp Ball® RealFruit® Classic Pectin
1/2 tsp butter
3 1/3 cups sugar

Directions:

Crush raspberries with a potato masher. Combine with chipotles and sauce.

If using a jam maker, sprinkle pectin over bottom of pot with the stirrer attached. Add raspberries and chipotles over pectin. Add butter to reduce foaming. Press the JAM button, then ENTER.

When the machine beeps after 4 minutes, gradually add the sugar. Place the lid on the pot.

Place 4 sterilized jars in a stock pot set to high heat. Once the water starts to boil, reduce to a simmer.

When the Jam maker beeps again, the jam is done. Using a pot holder, remove the stirrer and skim any foam.

Remove hot jars from water and ladle the jam in to the jars. Allow jars to come to room temperature before storing in the fridge or freezer.

Recipe adapted from Ball Canning

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14 comments »

16 Responses to “Coconut Layer Cake Filled with Lemon Curd”

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1

Erica @ Inandaroundtown — April 6, 2011 at 4:22 pm

WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!
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2

FunandFearlessinBeantown — April 6, 2011 at 4:26 pm

This cake looks beautiful and I love the addition of toasted coconut!
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3

Christina — April 6, 2011 at 4:32 pm

I love love cakes with coconut. So delicious.
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4

Maria — April 6, 2011 at 4:33 pm

Beautiful cake!
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5

DeliciousDish — April 6, 2011 at 4:48 pm

Totally agree – the more layers the better! The cake looks stunning!
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Paula Kelly-Bourque — April 6, 2011 at 5:04 pm

Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!
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7

Evan — April 6, 2011 at 5:29 pm

This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.
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8

Bianca Garcia — April 6, 2011 at 5:34 pm

This sounds wonderful. Coconut with lemon curd, yummmm!
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9

Taryn — April 6, 2011 at 5:49 pm

This looks fantastic – so springy and beautiful, and absolutely delish 🙂
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10

ammy 92 — April 6, 2011 at 6:28 pm

what a wonderful cake!
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ErinsFoodFiles — April 6, 2011 at 6:30 pm

Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.
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Shannon — April 6, 2011 at 8:01 pm

ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!
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A Boston Food Diary — April 6, 2011 at 8:30 pm

OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!
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14

Aimee — April 6, 2011 at 8:47 pm

Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!
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Nutmeg Nanny — April 6, 2011 at 9:31 pm

Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you 🙂
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Kelly Jaremco — April 29, 2015 at 8:39 pm

I told my girlfriend I would bake her a cake for her birthday this Sunday !!! I got lemon curd and coconut stuck in my brain, so I started googling… which led me to your page !!! This recipie looks almost perfect !!

Couple questions…

Do you think the coconut extract was too strong for the cake, because you also have the browned coconut pcs too? I was considering vanilla bean cake, lemon curd and toasted coconut on the outside… but perhaps that wouldn’t be enough coconut flavour…. your thoughts?

Lastly… what did you use as the frosting to keep the toasted coconut on? It looks like whipping cream…. ?!?!?

Thanks !!!
Kelly

P.S
This is the first cake I’ve ever baked !!! lol