Bc Raspberry Chipotle Jam Recipes

RASPBERRY CHIPOLTE FREEZER JAM

Steps:

• 1. In a bowl, combine sugar and pectin, stirring until well blended, set aside.
• 2. If desired remove seeds from chipolte peppers. In a mini food processor, or a knife, chop peppers finely, getting as close to a puree as possible.
• 3. Combine peppers and 2 tablespoons adobo sauce. Add pepper mixture and raspberries to pectin mixture.
• 4. Stir for 3 minutes.
• 5. Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head space. Apply lids tightly.
• 6. Let jam sit at room temp until thickened, about 30 minutes. Refrigerate or freeze. In freezer can keep up to 1 year.

RASPBERRY CHIPOTLE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

RED CHILI RASPBERRY BITES

Steps:

• For the red chili raspberry jam: Pour 1 cup/200 grams sugar into a medium pot. Add the raspberries and a splash of lemon juice and mix it together. Bring to a boil. In a separate small bowl, mix the remaining 1/4 cup/50 grams sugar with the pectin to prevent clumping. Once the fruit mixture is boiling, add the pectin and sugar mixture and the chili powder and continue boiling for 15 minutes. Remove the mixture from the heat and set aside to cool.
• For the red chili chocolate ganache: Put the heavy cream and red chili powder in a small saucepan over medium heat and heat until simmering. Place the chopped chocolate in a large bowl. Pour the hot cream over the chopped chocolate and gently whisk to combine. Make sure that all of the chocolate has melted into the cream and the mixture is very smooth. Once the chocolate is melted, add the butter and whisk until well mixed. Your ganache should be very smooth and shiny. Let the ganache cool to room temperature.
• To assemble: Line a plastic bonbon mold with the tempered chocolate. Place the red chili raspberry jam in a piping bag and fill the mold halfway with the jam. Place the red chili chocolate ganache into a piping bag. Fill the rest of the mold, and top with more tempered chocolate. Place the mold in the refrigerator and let it set for about 20 minutes. Once the chocolate is fully set, carefully unmold and enjoy.

RASPBERRY CHIPOTLE FREEZER JAM - NO COOK

Steps:

• Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside.
• In food processor or blender, purée 2-3 chipotle peppers and 3 tablespoons adobo sauce; remove seeds from peppers if less heat is 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.