Thursday, June 14, 2012

Raspberry Chipotle Jam


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.




36 comments:

Karen Harris said...

The first thing I ever canned was dill pickles and they turned out so good, I was hooked. Problem is I lost the recipe and have never made any as good since. A couple of years ago I moved on to sour cherry jam from my neighbor's trees (she doesn't like them, can you imagine?). I started adding serrano pepper to them and a star was born. I can't wait to try your recipe. Everyone loves that sweet/spicy combination and a little smoke thrown in has to be perfection.

Patricia @ ButterYum said...

Well now, you certainly have my interest piqued. I love all these flavors, but can't quite imagine how they'd taste together so I might just have to make a mini test batch.

Jules and Ruby said...

hi Karen, hi Patricia
thanks for checking this out...i hope you give it a try. remember to do a taste test 1/2 way through to see if the spicy-smokie flavors are right. you can always add a little more adobo or chili if needed. i wish i would have done that on my second batch. i sure hope you like it as much as my friends and i do.

Helen T said...

Oh, I want to enter this into the village show. Maybe only labelled as raspberry as it's a show stuck in the 50s, but just to show new can be good!

Jules and Ruby said...

hi HelenT. i hope you get a chance to enter this. if you don't say what's in it i bet they'll wonder why it's so good and better than any old raspberry jam. anyway, i hope you like it as much as my friends and i do.

maliaana said...

Have you ever tried frozen berries, thawed and drained, to make this jam?

Does this set up as solid as jam that uses pectin in the recipe?

ps -
I have used my dishwasher to keep jars clean and warm when I have been canning large batches...

Jules and Ruby said...

hi miliaana...
i've never used frozen fruits, but i have seen recipes that do so i know it would work. i'm not sure how much frozen raspberries you would use. i also have not used pectin...yet. i bought 3 different kinds, but have yet to give it a try, so i don't know how it sets up, BUT this jam does set nicely depending on how much you cook it down. the plate test is very important. this is my first season canning so i don't know too much information. i hope you try something with the chipotle...it's fabulous.
PS...i should use the dishwasher...sounds easier.

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Jo said...

My husband and I just finished making this jam and it's fabulous!! I'm very impressed with your creativity in putting these flavors together! This is going on the table at a dinner we are guests at tonight and I'm sure they will enjoy it as much as we have (licking the spoons and pans..)

Jules and Ruby said...

JO...oh, i'm so happy you liked it...i hope it was a hit at your dinner party. raspberries are still delicious here in CA so i might have to make more for X-mas presents...i've run out...it's the first to go. thanks for the report.

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BarbaraK said...

I am looking forward to trying this recipe this week! My SIL served an appetizer many years ago of raspberry chipotle jam poured over cream cheese that then can be spread on crackers... I am looking forward to making the jam from scratch! Thanks!!

Jules and Ruby said...

hi BarbaraK...raspberries are .99 cents today...YAY. i'm going to make some more. i hope you enjoy this recipe. thanks for the great comment and reminding me to make this again

Kathryn said...

Looks like I'm a little late to this party but raspberries are on sale near me so I'm in. Except I didn't see how long you processed the jam for. I guess I could take stab at processing time by reviewing other recipes.

Jules and Ruby said...

hi Kathryn...looks like i'm late getting back to yu...whoops. BUT about the timing...i'm not quite sure. since i don't use pectin and some berries are more ripe than others i go by looks and the ol' freezer test. raspberries have been on sale here as well so i might have to jump on this again....thanks for the comment

Kathryn said...

I'm trying it today. I got raspberries for .50 a pint. SCORE! I'm going to zest the lemon with my zester...basically because it's easier. Imhope,that doesnt do anything to the consistency. One of my canning cookbooks indicates 10 minutes in a water bath so that's what I'm going with.

Jules and Ruby said...

YAY Kathryn... i bought mine for 1.00$ a basket and thought that was a bargain...don't forget to use some of the "adobo sauce" that comes with the canned chipotle when you are adding the heat element ...and do your taste test towards the end incase you need a little more of that smoky good adobo sauce. i think that's the key because it has flavor with the heat. this is the first jam i made again this year because it is definitely a fan favorite...good luck...j

Kathryn said...

This was a total success. I added 4 peppers and about 2 tbls of sauce. You definitely can taste the smokiness but the jam is not spicy at all. I swear I'm fighting the urge to go get more raspberries for another batch....I mean, really, I still have half a can of chipotles left. I think I owe it to them to use them up. Thanks for posting this!

Jules and Ruby said...

GENIUS Kathryn...YAY...so glad you liked it...now you better go use up the rest of that chipotle. i hear it screaming from here

Anonymous said...

How much sugar do you use? Cups? Lbs?

Jules and Ruby said...

hi Anonymous...wow, i never would have noticed...i didn't put the word "cups" in the recipe...my bad, but thanks you so much for letting me know. i added it in. so it's 3 3/4 cups of sugar. i hope you make it and i would love to know how it turns out...jules

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Nicole said...

I just canned over 25 jars of this recipe anxious to give it away for the holidays but now that Im almost done I am a little uneasy about the shelf life - do we know for certain this is safe for canning?? Wondering if I need to give this away sooner than later - I did process the jars for 15 minuts - just nervous now

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Jules and Ruby said...

hi Nicole....
i DO give them away pretty quick, but held a few back. after about (i think) 6 months they started to lose their vibrant red color, but if the canning is safe...the jam should be safe. i'm not a pro at this by any means. you might know better. being that there are no preservatives i would say it has to be good for at least 6 months??? i think it's fun to give away when it looks so sparkling red....not much help, but thanks for the comment and giving a report back

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