Best 5 Raspberry Chipolte Freezer Jam Recipes

FREEZER RASPBERRY JAM

Steps:

• Place the thawed raspberries (or fresh raspberries) in a large bowl (including the juices if using frozen/thawed berries). See note #1
• Use a potato masher to mash the raspberries. A few berry chunks here and there are good. Measure out 3 cups of the mashed berries and place them in a separate large bowl. If you have any remaining mashed berries, place them in an airtight container and store in the fridge to use however you'd like.
• Pour the sugar over the 3 cups of mashed berries and stir to combine. Let mixture sit for 10 minutes. Stir occasionally during the 10 minutes.
• Meanwhile add ¾ cup water and pectin to a medium saucepan (I used a 4 qt). Place over medium high heat and stir. Bring to a boil, stirring constantly. Boil for 1 minute.
• Add the mashed berries to the saucepan, reduce the heat to medium-low and stir for 3 minutes or until the sugar has completely dissolved
• Fill the jars leaving ½" at the top of the jar so that the jam can expand in the freezer. Place the lids on the jars and let sit at room temperature for 24 hours. Store in the freezer for 1 year. Store jam in the fridge for 3 weeks.

RASPBERRY FREEZER JAM

Steps:

• *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
• Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
• Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
• Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
• Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
• In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
• Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
• Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
• Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
• You might also like Peach Jam or Strawberry Jam!

RASPBERRY CHIPOLTE FREEZER JAM

Steps:

• 1. In a bowl, combine sugar and pectin, stirring until well blended, set aside.
• 2. 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.
• 3. Combine peppers and 2 tablespoons adobo sauce. Add pepper mixture and raspberries to pectin mixture.
• 4. Stir for 3 minutes.
• 5. Ladle jam into plastic or glass freezer jars, leaving 1/2 inch head space. Apply lids tightly.
• 6. Let jam sit at room temp until thickened, about 30 minutes. Refrigerate or freeze. In freezer can keep up to 1 year.

RASPBERRY CHIPOTLE FREEZER JAM - NO COOK

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.

RASPBERRY FREEZER JAM

Steps:

• Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
• Add crushed raspberries, stirring to combine.
• Continue stirring mixture for 3 minutes.
• Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
• Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.