Raspberry Chipotle Jam

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

Raspberry Chipotle 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.

Raspberry Chipotle Jam

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.

Raspberry Chipotle Jam

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.

Raspberry Chipotle Jam

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?

Raspberry Chipotle Jam

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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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4 Responses to “Goat Cheese and Spinach Mashed Sweet Potatoes”

  1. #
    1
    Shannon — January 7, 2014 at 8:14 pm

    these are a few of my favorite things 🙂 definitely worthy of a regular rotation!

  2. #
    2
    Baked Potato Baker — January 9, 2014 at 6:26 am

    The color this dish is really awesome mate and yeah cheese make it more yummy!!!

  3. #
    3
    ErinsFoodFiles — January 21, 2014 at 12:37 pm

    YUM! This sounds like a winning combo!

  4. #
    4
    benjamin mayhew — September 2, 2015 at 1:49 am

    Sounds superb another repeat prescription.

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