Monday, May 9, 2011

Raspberry Chipotle Jam

It is getting to be that time of year when I start making jam,  fruit leather, fruit spreads, and fruit butter.   I try to do both traditional recipes  and ones with a flavorful twist.

One jam recipe I love making is Raspberry Chipotle Jam.    It has the goodness of raspberries with a hint of heat.

I give this jam as Christmas presents, use it in my holiday baking,  and of course, spread it on toast, a bagel,  or an English muffin.

                        Raspberry Chipotle Jam

3-cup fresh raspberries
5 cups sugar
1-teaspoon butter
1-teaspoon chipotle chili powder
1 pouch of liquid fruit pectin – about 3 ounces

1. In a medium bowl, crush the raspberries with a potato masher.  Sieve half of the berry pulp to remove some of seeds.
2.In a medium stockpot mix all the berries, sugar, butter and chipotle chili powder together.
3. Bring the mixture to a full rolling boil stirring constantly.
4. Stir in the pectin quickly.  Return to a full rolling boil and boil for one minute stirring constantly.
5.  Remove the jam from the heat.  Skim off any foam.
6. Ladle the jam into six sterilized 8 ounce jars leaving  1/8-inch head space. 
7. Wipe jar rims and threads.  Cover the jars with  lid pieces.  Screw the bands on tightly. 
8. Process the jam for ten minutes in a boiling-water canner.
9.  Remove jars and place on a towel to cool.
10. Be sure to check the seals once the jars have cooled.

Makes 6 - 8 ounce jars

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