Raspberry Chipolte Freezer Jam Food
BLUEBERRY FREEZER JAM
A quick and easy way to enjoy your favorite fruit freezer jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT10m
Yield 50
Number Of Ingredients 4
Steps:
- Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
- Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
- Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 16.6 g
RASPBERRY CHIPOTLE FREEZER JAM - NO COOK
Saw this on line and had to add to my want to make list of recipes sounds yummy. How simple can it get to turn the freshness of berries into delicious jam for your family. Just imagine it glazed on pork or chicken, as a spread over cream cheese...... For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor is achieved. Using Ball Fruit Jell Freezer Jam Pectin For making No-COOK Freezer Jams Net Wt 1.59 (.45grams)
Provided by Rita1652
Categories Raspberries
Time 15m
Yield 8 ounce jars, 64 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 22.2, Fat 0.1, Sodium 0.1, Carbohydrate 5.6, Fiber 0.5, Sugar 5, Protein 0.1
RASPBERRY CHIPOLTE FREEZER JAM
I personally haven't made this, but we were talking about a hot raspberry jam, and this comes pretty close. This is out of the Ball Blue Book Complete Book of Home Preserving. Honestly everything I ever attempted out of this book came out perfect. Page no 47
Provided by Jane Whittaker @janenov46
Categories Ice Cream & Ices
Number Of Ingredients 4
Steps:
- In a bowl, combine sugar and pectin, stirring until well blended, set aside.
- 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.
- Combine peppers and 2 tablespoons adobo sauce. Add pepper mixture and raspberries to pectin mixture.
- Stir for 3 minutes.
- Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head space. Apply lids tightly.
- Let jam sit at room temp until thickened, about 30 minutes. Refrigerate or freeze. In freezer can keep up to 1 year.
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