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    Raspberry Chipotle Freezer Jam

    Source of Recipe

    TOH BB
    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

    Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside. In food processor or blender, purée 2 chipotle peppers and 2 tablespoons adobo sauce; remove seeds from peppers if desired. Add chipotle pepper purée 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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