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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3 Responses to “Vegan Brownies – 3 WW pts each”

  1. #
    1
    Trisha — January 11, 2008 at 2:05 am

    they look delicious! :o)

  2. #
    2
    Shannon — January 18, 2008 at 12:19 am

    Hello Jen,

    My name is Shannon and I’m the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

    Those brownies look amazing.

    Cheers!

    Shannon Eliot
    Editorial Assistant, Foodbuzz.com
    shannon@foodbuzz.com

  3. #
    3
    Lane — January 30, 2008 at 6:38 am

    Ack, your blog is making me gain weight! I’m vegan so I’ll be trying these… I think I’ll use almond milk in place of the soy milk however. I like the flavor of almonds with chocolate.

    Jane of VeganBits.com

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