Ingredients
1 1/2 cups sugar
1 fruit jell freezer jam pectin - pouch
1 chipotle peppers in adobo sauce
4 cups crushed raspberries
Directions
Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside. In food processor or blender, puree 2 chipotle peppers and 2 Tbs adobo sauce; removing seeds from peppers if a milder flavor is desired. Add chipotle pepper puree and crushed raspberries to pectin mixture. Stir for 3 minutes. Serve immediately, if desired. For longer storage, ladle jam into clean freezer containers, leaving 1/2 -inch headspace and apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year. Note: For a stronger smokey flavor and added heat, use additional chipotle peppers until your desired flavor profile is achieved.
FYI...I WANT TO TRY THIS RECIPE BUT WITH MIXED BERRIES INSTEAD.
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