Hot Raspberry Spread Food

HOT RASPBERRY SPREAD

Steps:

• In a medium bowl, mix together raspberry preserves and picante sauce.
• Place cream cheese on a medium serving dish. Cover with raspberry preserves and picante sauce mixture.

RASPBERRY CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.

RASPBERRY HABANERO JAM BEWARE HOT STUFF!

Steps:

• Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
• Bring to a boil over medium-high heat, stirring constantly.
• Add sugar all at once.
• Return mixture to a rolling boil, stirring constantly.
• Boil hard for 1 minute.
• Remove from heat.
• Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
• Place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
• Let rest for 12-24 hours.
• Label.

CERTO® CHOCOLATE-RASPBERRY SPREAD

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Add sugar and chocolate; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)