not to toot my own horn or anything, BUT......
this has got to be one of the TOP 5 things i have ever made.
sweet raspberries, spicy-smoky chipotle, tangy lemon AND a secret savory ingredient that no one can figure out...shhh, it's a clove of roasted garlic. you don't know it's in there, but it gives an extra layer of flavor that sets this apart from the norm.
speaking of the norm...i couldn't find a recipe for raspberry chipotle jam anywhere. well, i did find one and they used ground chipotle powder. all the other recipes are for sauce.
i wanted a jam...so here is what i came up with. i'm quite proud. one friend told me i should quit my day job and just make jam...
just this jam...
i'm a newbie to the world of canning and i'm hooked already. i just started at the beginning of May and i've already canned FIVE jams. if i can do it anyone can...can. the hassle is the sterilizing, but with the right equipment and some delicious fresh summer fruit it really is easy. i've got it down to about 2 1/2 - 3 hours from start to finish. the most fun is coming up with interesting flavor combos. i'll post the new ones soon and i have loads more jamalicious concoctions up my sleeve that i can't wait to try...
by the end of summer i'll need to build an extension off the kitchen for a bigger pantry.
RASPBERRY CHIPOTLE JAM
makes almost five 1/2 pint jars
2 1/4 pounds fresh raspberries...about 6 small plastic boxes
wash and let drain/dry raspberries a little on a paper towel covered cookie sheet
3 3/4 cups granulated sugar
juice of 1 lemon, strained to remove seeds
zest from said lemon
peel lemon with potato peeler and cut into thin-thin slivers as shown in photo
1 - 2 chipotle peppers, depending on size and your taste, mince into tiny bits
1 1/2 Tbsp adobo sauce from chipotle can
1 large clove of roasted garlic minced and smashed into paste
NOTE...roasted garlic is optional, but highly recommended. no one will know it's there, but i definitely think it adds that unknown dimension of flavor.
if using...roast your garlic in foil, in the oven at 325 F for about 45 minutes, while sterilizing and prepping
sterilize your jars...i wash them and sterilize them in the oven so they are warm when ready to fill. 210F for 20 minutes then turn the oven off, but leave jars in warm oven. also in a small sauce pan bring some water to a boil, add lids and turn it off. let lids sit until ready to use. don't forget to start your large canning bath water so it will all be ready for you when your jam is at the setting point. this big tub of water takes a long time to heat. put a couple small plates n the freezer for plate test.
combine all ingredients in a large stock pot...i use a tall one because of the spatter.
bring to a boil over medium heat. cook, stirring and skimming foam from surface until mixture reached 221 F on a candy thermometer, approx. 10 - 15 minutes. at this time do a plate test*.
NOTE...i just finished my second batch using the exact same recipe...it's not quite as hot and smoky tasting. i guess that's a good thing because some said the first was a tad spicy. same can of chipotles, but i guess it proves that peppers vary in heat. if you are worried just start with one chipotle pepper with seeds removed.
ANOTHER NOTE...taste test half way through the process. remember it is molten HOT! take a small spoonful and let it cool before tasting. you can add more chili and or adobo sauce if you like it spicier.
*plate test...pour a small amount of jam on to cold plate and put back in freezer...wait 2 minutes. push your finger through it...if it wrinkles and doesn't look liquid then it is ready to be put in jars. if not, return to heat and retest.
when your jam is at the setting point you can fill warm jars and process for canning...
OR screw on the lids, let come to room temp and refrigerate for use within 4-5 weeks, or as you would any opened jar of jam with no preservatives.
above is an example of the slivered lemon zest i mentioned. i have done it this way for most of my jams. it's fabulous to get that pop of unexpected citrus even when it's not mentioned on the label. you can just use a microplane for the easy way, but this really IS much better. use a potato peeler to get long wide strips then a sharp knife to sliver...watch those fingers.make them as fine as you can.
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