Raspberry Chipotle Freezer Jam - No Cook

1. 1

   Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.