Raspberry Chipotle Freezer Jam - No Cook - cooking recipe

Ingredients

1/2 g pectin (Must be one 1.59 ounce pouch Ball Fruit Jell Freezer Jam)
1 1/2 cups sugar
2 -3 chipotle chiles in adobo
4 cups crushed raspberries

Preparation

Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside.
In food processor or blender, puree 2-3 chipotle peppers and 3 tablespoons adobo sauce; remove seeds from peppers if less heat 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 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.