Raspberry Chipotle Jam - Freezer
This is from the Bernardin Complete Book of Home Preserving.
1 1/2 c sugar
1 pouch freezer jam pectin
2 chipotle peppers in adobo sauce ( freeze extra peppers from the jar)
4 c crushed red raspberries
Combine sugar and pectin, stirring until well blended and set aside
If desired, remove seeds from peppers. Finely chop peppers, almost to a puree. Combine peppers and 2 tbsp adobo sauce. Add pepper mix and raspberries to pectin mix. Stir for 3 minutes.
Ladle jam into plastic or glass freezer jars, leaving 1/2 inch headspace. Apply lids tightly. Let jam stand at room temp until thickened, about 30 min. Serve immediately, or for longer storage, refrigerate for up to 3 weeks or freeze for up to a year.
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