Raspberry Chipolte Freezer Jam Food

RASPBERRY CHIPOLTE FREEZER JAM

Steps:

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

RASPBERRY FREEZER JAM

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.

FRESH RASPBERRY FREEZER JAM

Steps:

• Wash and rinse containers (make sure they are sterile).
• Prepare the berries crushing one cup at a time using a potato masher.
• Measure exact amount of berries and juice and place in a large bowl.
• Measure the exact amount of sugar (no sugar substitutes) and stir into the prepared fruit; mix well and let stand for 10 minutes stirring occasionally.
• While waiting, in a small bowl, stir the Certo fruit pectin into the lemon juice.
• After the 10 minutes has gone by with the berries, stir the pectin mixture into the prepared fruit.
• Stir constantly until sugar is completely dissolved and no longer grainy--about 4 minutes (a few sugar crystals may remain--it's O.K.).
• Pour into prepared containers, leaving a 1/2" space at the top for expansion during the freezing; cover.
• Let stand at room temperature for 24 hours till set.
• You may store in the refrigerator for about 3 weeks or store in the freezer for up to one year; thaw in the refrigerator.

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.