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

Uncategorized

14 comments »

23 Responses to “Banana Split Cupcake”

#
1

stephchows — September 15, 2009 at 12:47 pm

Great cupcake hero entry!!! yum!
#
2

oneordinaryday — September 15, 2009 at 2:04 pm

You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
This is my first CH and I can’t wait till the voting begins! : )
#
3

Amanda — September 15, 2009 at 2:49 pm

Wow, what a yummy looking cupcake! Great idea!
#
4

oneparticularkitchen — September 15, 2009 at 4:14 pm

This is ADORABLE!! I love it!
#
5

Xiaolu — September 15, 2009 at 5:08 pm

Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)
#
6

Amy Kingman — September 15, 2009 at 5:41 pm

Yummmm!!!!!
#
7

Jen — September 15, 2009 at 5:51 pm

Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

Here is an example using paper, and one using a towel.
#
8

Xiaolu — September 15, 2009 at 5:59 pm

Thanks! That’s really helpful.
#
9

Joanna — September 15, 2009 at 8:28 pm

Yum! Great idea 🙂
#
10

Stephanie Wagner — September 15, 2009 at 10:44 pm

Awesome idea!
#
11

bcallegra — September 16, 2009 at 2:04 am

Very creative and it looks great!
#
12

The Novice Chef — September 16, 2009 at 3:15 am

What a cute idea! I love it!! And I know my nieces would be in love!
#
13

nutmegnanny — September 16, 2009 at 3:33 am

Great idea…they look delicious!
#
14

jesstyler — September 16, 2009 at 4:08 am

holy deliciousness! I NEED one of those! 🙂
#
15

Kerstin — September 16, 2009 at 4:48 am

How creative, I love them! So cute and tasty with that cherry on top!
#
16

Ingrid — September 16, 2009 at 3:14 pm

Very cute looking! I like your idea.
~ingrid
#
17

lifeoftheparty — September 16, 2009 at 7:25 pm

These cupcakes are pure genius… you’ve definitely got my vote!
#
18

Jigginjessica — September 17, 2009 at 12:34 am

Cute idea! What a great entry!
#
19

thegreatpantryraid — September 17, 2009 at 7:37 pm

Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!
#
20

Kami — September 17, 2009 at 8:32 pm

So stinkin’ cute!
#
21

Caroline — September 19, 2009 at 6:23 am

Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.
#
22

Keiara Wells — September 19, 2009 at 5:57 pm

MMM, it looks fantastic! I’ll have to try this one 🙂 xox
#
23

Sweet and Savory — October 15, 2009 at 5:55 am

These cupcakes are precious besides, I am sure, being delicious. What a great idea.