Raspberry Chipolte Freezer Jam Recipes

RASPBERRY CHIPOTLE FREEZER JAM - NO COOK

Raspberry Chipotle Freezer Jam - No Cook image

Saw this on line and had to add to my want to make list of recipes sounds yummy. How simple can it get to turn the freshness of berries into delicious jam for your family. Just imagine it glazed on pork or chicken, as a spread over cream cheese...... For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved. Using Ball Fruit Jell Freezer Jam Pectin For making No-COOK Freezer Jams Net Wt 1.59 (.45grams)

Provided by Rita1652

Categories Raspberries

Time 15m

Yield 8 ounce jars, 64 serving(s)

Number Of Ingredients 4

Ingredients

1/2 g pectin (Must be one 1.59 ounce pouch Ball Fruit Jell Freezer Jam)
1 1/2 cups sugar
2 -3 chipotle chiles in adobo
4 cups crushed raspberries

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.

Nutrition Facts : Calories 22.2, Fat 0.1, Sodium 0.1, Carbohydrate 5.6, Fiber 0.5, Sugar 5, Protein 0.1

BC RASPBERRY CHIPOTLE JAM

BC Raspberry Chipotle Jam image

by Bernardin

Provided by RIDC

Yield 4 - 250 ml jars

Number Of Ingredients 5

Ingredients

BC Raspberries, fresh or frozen
Unsweetened Raspberry juice
Bernardin No sugar needed fruit pectin
Chipotle Pepper in adobo sauce
Sugar

Steps:

Place 4 clean 250 ml jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside, heat lids in hot water, not boiling. Keep jars and lids hot until ready to use. Crush raspberries on lay at a time. Measure crushed raspberries and fruit juice and chipotle peppers into a large, deep stainless steel saucepan. (If desired, press raspberries through a sieve to remove seeds before measuring.) Whisk in No Sugar Needed Fruit Pectin until dissolved. Measure sugar and set aside. Stirring constantly, bring fruit mixture to a boil over high heat. Add sugar and return mixture to a boil for 3 minutes. Remove from heat and skim foam. Quickly ladle jam into a hot jar to within 1/4 inch of top of jar (headspace). Using a non-metallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining jam. When canner is filled, ensure that all jars are covered with 1 inch of water> Cover canner and bring water to a full rolling boil before starting to count processing time. All altitudes up to 1000 ft, process - boil filled jars - 10 minutes. Remove jars without tilting. Cool upright, undisturbed for 24 hours. DO NO RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry jars and bands. Replace screw bands loosely on jar or store them without. Keep jars in a cool, dry place.

RASPBERRY FREEZER JAM

Raspberry Freezer Jam image

Make and share this Raspberry Freezer Jam recipe from Food.com.

Provided by carolinafan

Categories Raspberries

Time 38m

Yield 5 8 ounce jars

Number Of Ingredients 3

Ingredients

1 (1 5/8 ounce) envelope ball fruit jell freezer jam pectin
1 1/2 cups sugar
4 cups crushed raspberries

Steps:

Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
Add crushed raspberries, stirring to combine.
Continue stirring mixture for 3 minutes.
Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.

RASPBERRY CHIPOLTE FREEZER JAM

Raspberry Chipolte Freezer Jam image

I personally haven't made this, but we were talking about a hot raspberry jam, and this comes pretty close. This is out of the Ball Blue Book Complete Book of Home Preserving. Honestly everything I ever attempted out of this book came out perfect. Page no 47

Provided by Jane Whittaker @janenov46

Categories Ice Cream & Ices

Number Of Ingredients 4

Ingredients

1 1/2 cup(s) granulated sugar
1 package(s) 1.59 oz freezer jam pectin
2 large chipolte peppers in adobo sauce
4 cup(s) fresh red raspberries, crushed

Steps:

In a bowl, combine sugar and pectin, stirring until well blended, set aside.
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.
Combine peppers and 2 tablespoons adobo sauce. Add pepper mixture and raspberries to pectin mixture.
Stir for 3 minutes.
Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head space. Apply lids tightly.
Let jam sit at room temp until thickened, about 30 minutes. Refrigerate or freeze. In freezer can keep up to 1 year.

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