Raspberry Chipotle Freezer Jam
Source of Recipe
TOH BB
Ingredients
1 pouch Ball� Fruit Jell� Freezer Jam Pectin
1 1/2 cups sugar
1 (7 ounce) jar chipotle peppers in adobo sauce
4 cups crushed raspberries
Instructions
Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside. In food processor or blender, pur�e 2 chipotle peppers and 2 tablespoons adobo sauce; remove seeds from peppers if desired. Add chipotle pepper pur�e and crushed raspberries to pectin mixture. Stir for 3 minutes. Serve immediately, if desired. For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
Yield: about five 8-ounce jars.
Note: For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor profile is achieved.
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