Bc Raspberry Chipotle Jam Food

SMOKY & SWEET STRAWBERRY CHIPOTLE JAM

Steps:

• Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries., In a large saucepan, combine strawberries, lemon zest, lemon juice, peppers and salt. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BC RASPBERRY CHIPOTLE JAM

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 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.

STRAWBERRY CHIPOTLE JAM

Steps:

• Crush the berries into small pieces.
• In a blender, toss in the lemon juice, the zest and the chipotles that you've picked out of the can. Blend until liquified.
• Place all ingredients, except the sugar, into a large pot. Cook, over medium-high heat, stirring frequently until mixture comes to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Immediately pour the hot jam into sterilized jars and put the lids on. Process in a water bath for 10 minutes.