Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

RASPBERRY CHIPOTLE REFRIGERATOR/FREEZER JAM

Go to taste on this, adding more, or less heat/peppers.  You’ll need a small can of chipotle peppers in adobo. Freeze what’s leftover and remember, the peppers “bloom” in the refrigerator which means this gets spicier as it sits, so don’t go overboard. You can always add more.  I don’t sieve the raspberries but you may if you like. This mixture is a bit loose at first, but sets up very nicely in the refrigerator if made a week or so ahead.
A great keeper! 

You'll need: 
3 tablespoons dry pectin,
3/4 cup sugar,
1 tablespoon chipotle peppers, seeds removed if desired,
1 tablespoon adobo sauce,
12 oz bag frozen raspberries, thawed but not mushy, partially sieved if desired to remove seeds –
      about 3 cups if using fresh berries.  

Combine pectin and sugar in bowl, whisking to blend.  In food processor, put in peppers, adobo sauce, raspberries and pectin mixture. Process until smooth.  Serve immediately, or refrigerate up
to 1 month or freeze up to 1 year.  Makes about 2 cups.  

For gift tag: Store in refrigerator and serve alongside poultry, pork or as an appetizer with cream cheese.

More recipes, etc. on Rita's web site: www.abouteating.com

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