Raspberry Chipotle Jam
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Love any type of mousse- esp if it’s pink!
Love the pink! So cute and it looks and sounds delicous! Thanks!
This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!
Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.
I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!
This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!
Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!
Lovin’ the cranberryness here!
Love the pinkness and love the recipe!
This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!
This mousse looks divine! I could not be trusted around it.