recipe
Jams and Jellies

Raspberry Chipotle Freezer Jam – Freezer Jam Pectin

Accenting sweet fruit with smoky heat creates a spread that can be served as a sweet or a savory complement to both entrées and side dishes

Ingredients:

  • 4 cups (1 L) crushed raspberries
  • 1 -1/2 cups (375 ml) granulated sugar
  • 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
  • 2 chipotle peppers

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • If desired, remove seeds from chipotle peppers. In a mini-chopper or with a knife, finely chop peppers, getting as close as possible to a purée. Add pepper mixture and raspberries to pectin mixture.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
PRINTER FRIENDLY RECIPE

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