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 »

37 Responses to “Do you Can?”

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Sarah C — August 2, 2013 at 8:03 am

I’m a novice with canning but about two or so years ago had purchased the canner and supplies, went to an informational session at a local food show, and then never actually did it. Like you, I found it kind of intimidating and never really had the kind of time in the day that they stress is needed in order to closely watch your jars as they process. I hate the idea of messing it up and feeling like I not only failed it, but also wasted any food or supplies! So I just never did it, but maybe it’s time to give it a try!
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KatieQ — August 2, 2013 at 9:10 am

I used to can tomatoes from our garden and applesauce from apples that we picked at a local farm. That was in the late 70’s and early 80’s. We bought a chest freezer in 1983 and since then we have frozen our garden produce. After being without electricity as a result of hurricane Irene and Super Storm Sandy, I learned a valuable lesson about preserving food. I will back to canning my tomatoes this year.
Thanks for partnering with Ball for the great giveaway.
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KatieQ — August 2, 2013 at 9:20 am

I’m following Ball on pinterest as KatieQ.
http://pinterest.com/katieq/following/
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KatieQ — August 2, 2013 at 9:20 am

I like you on FB.
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KatieQ — August 2, 2013 at 9:21 am

I liked Ball on FB and left a comment.
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Melissa — August 2, 2013 at 9:37 am

I’m pretty much a canning beginner. I have a fear of not doing it right, then being disappointed when I open the jar months later to find that the contents have spoiled. But, I am determined to give canning a try, especially to preserve all of the tomatoes that I am hoping my garden will give me by the end of the season.
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Sarah C — August 2, 2013 at 9:39 am

I like your page on FB.
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Tracy — August 2, 2013 at 10:15 am

I have never canned before but always wanted to try. My mom always made awesome jellies that were so good.
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Tracy — August 2, 2013 at 10:15 am

Liked BB facebook page
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Tracy — August 2, 2013 at 10:16 am

Followed Ball on pinterest
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Tracy — August 2, 2013 at 10:16 am

Liked Ball on FB
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12

Kate — August 2, 2013 at 11:36 am

I love to can, but I don’t do it enough. My favorite canning project is probably lemonade concentrate.
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Lori Connors — August 2, 2013 at 1:11 pm

I have had success canning pepper jelly and pickling jalapeno peppers. I would love to branch out and try making/canning tomato sauce.
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Candice — August 2, 2013 at 1:15 pm

Oh my goodness! I love canning…I made pickles yesterday and this weekend I’m hoping to can some jam. There’s nothing quite like hearing the satisfying little “pop!” of a jar sealing.
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bec — August 2, 2013 at 10:02 pm

i haven’t ever canned before but i am realizing i should probably conquer my fear of it, as well. my tomatoes are slow to ripen this year and i am pretty sure i am going to get hit with hundreds of them at the same time. there are far worse things that could happen to a gal but i sure would hate for them to go to waste!
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Laura — August 3, 2013 at 12:11 am
Want to invite me lol? J/K but I too have a fear of canning, which is really silly when you consider that my mom and sister are both dedicated canners. I will be watching with interest!
- beantownbaker — August 8th, 2013 @ 9:34 am
  
  Congratulations Laura! You’ve won the giveaway package from Ball. Please email your mailing address to me at jen@beantownbaker.com so we can get the package sent out as soon as possible.
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JessicaLea — August 3, 2013 at 12:13 am

I would love to learn canning, but like you I feel it is a bit intimidating!
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Beth — August 3, 2013 at 10:37 am

I began canning when I was 12 with my Mom,lets just say it was awhile ago …lol…I still can every year with her and my 2 daughters..we love it and do a wide variety of veggies left over from my garden and some jams..its a great way to teach and bring family together
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Beth — August 3, 2013 at 10:38 am

like your facebook page
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Sarah C — August 3, 2013 at 11:47 am

I liked Ball’s page on Facebook.
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21

Sarah C — August 3, 2013 at 10:34 pm

I followed Ball on Pinterest.
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Meghan Finley — August 4, 2013 at 2:06 pm

I love to can peaches and apricots. Nothing better in the wintertime!
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Meghan Finley — August 4, 2013 at 2:06 pm

I like your facebook page
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Meghan Finley — August 4, 2013 at 2:07 pm

I like Ball’s Facebook page
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Meghan Finley — August 4, 2013 at 2:07 pm

I like Ball on Pinterest-immortalb4
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Jennifer S. — August 5, 2013 at 9:04 am

I just started canning this year for the first time. We’ve already made slasa, watermelon jelly and strawberry jam. I can’t wait to do crushed tomatoes later this year as well as applesauce and apple butter!

I was intimidated also, but just jumped right in.
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Jennifer S. — August 5, 2013 at 9:05 am

I like your facebook page!
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28

Jennifer S. — August 5, 2013 at 9:09 am

I like Ball’s Facebook page.
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29

Jennifer S. — August 5, 2013 at 9:11 am

I follow Ball on Pinterest! http://pinterest.com/js_wonders/
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30

JessicaLea — August 5, 2013 at 10:20 am

i liked your Facebook Page!
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31

JessicaLea — August 5, 2013 at 10:20 am

I liked Ball’s Facebook Page!!
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32

JessicaLea — August 5, 2013 at 10:21 am

I”m following Ball on Pinterest!!
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33

Margot C — August 7, 2013 at 2:33 pm

I have canned before, but not since I was a teen (with my mother)
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34

Margot C — August 7, 2013 at 2:37 pm

I like your Facebook page as Margot Core
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35

Margot C — August 7, 2013 at 2:38 pm

I like Ball’s Facebook page as Margot Core
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Margot C — August 7, 2013 at 2:38 pm

I like Ball on Pinterest as Margot Core