Wicked Raspberry Jam

Wicked good, and wicked hot!

I’ve been dusting off some of my favorite recipes, looking to improve them, but (all modesty aside) this one is spicy, tasty and berry pretty, good enough for me!  Raspberry Jam . . . not your grandma’s recipe!

To 5 cups crushed raspberries add 1/3 cup lime juice and 2 teaspoons calcium water (see instructions for Pomona’s Pectin).

Crush berries and heat over medium high heat. Add 1/2 cup of jalapeño jam or 1 finely diced jalapeño pepper for a kick. Add 1 whole chipotle pepper for smokiness, but remove pepper after mixture comes to a boil.  This time I used 1 teaspoon smoked chipotle pepper (dried powder) and it is HOT!

Add 2 teaspoons pectin powder to 2 cups sugar.  Mix well.  Add to raspberries and mix in vigorously for 1 – 2 minutes.  Let mixture come to a boil.

At this point, mixture should be sheeting.  Ladle into hot prepared jars, apply seals and rings and process in water bath canner for 15 minutes at 5000 feet, 10 minutes below 1000 feet.

Don’t expect this to be sweet, insipid and mild — this raspberry jam is multidimensional with a bit of a kick and a hint of smoke flavor.  Grandma might even like it.

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