Savor the Taste of Summer with Raspberry Chipotle Jam
This tasty, easy to make Raspberry Chipotle Jam will remind you of the summer when it is cold and blustery outside. Savor the taste of summer with this Raspberry Chipotle Jam!
Instant Pot Raspberry Chipotle Jam
Makes 2 -6 oz. jam jars
Ingredients
1 1/2 pounds raspberries
1 Tbsp. lemon juice
1 Tbsp. lemon zest
3 cups white sugar
3 individual chipotle peppers from a can of adobo, minced
1/2 tsp. salt
1/4 teaspoon pepper
1 cup apple cider
1 package of pectin
Directions
Cut and dice the chipotle peppers.
Set aside.
Mix the chipotle peppers, raspberries, salt, pepper, lemon zest,
and the sugar in the instant pot.
Let them sit for 30 minutes.
Add the apple cider to the fruit mixture and stir to combine.
Close the lid on the instant pot and close the valve to the sealed position.
Set the Instant Pot to manual for 1 minute.
Release pressure naturally for 15 minutes.
Carefully release the valve and remove the lid.
Using a hand blender blend / mash the mixture until well mixed.
Drain excess juice if needed.
Turn Instant Pot to the saute function and allow the raspberry chipotle
jam to come to a boil.
Add your pectin to the Instant Pot and mix to combine.
Allow to simmer for 2-3 minutes or until slightly thickened.
Turn the Instant Pot off.
Allow mixture to cool to room temperature.
Once cooled then pour into jars and seal.
ENJOY!!!
As you can see, I made this Raspberry Chipotle Jam using an Instant Pot. I have two of them and use them alot. I use the Instant Pot when I do not want to heat up the kitchen or stand cooking the food for hours until it is cooked. I would highly recommend people to invest in purchasing one. I have had one of my units for over 10 years.
I have used it for making chicken dishes, soups, stews, rices, sauces, potatoes, all types of vegetables, meats, and, of course, this Raspberry Chipotle Jam. I have yet to make dessert in it or yogurt. Well, perhaps one day I will!
Here are a couple of in process photos for making this delicious jam.
Servings | Prep Time |
2 6 oz. jars | 5 minutes |
Cook Time | Passive Time |
20 minutes | 30 minutes |
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This tasty, easy to make Raspberry Chipotle Jam will remind you of the summer when it is cold and blustery outside. Savor the taste of summer with this Raspberry Chipotle Jam!
|
- 1 1/2 lbs. raspberries
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 3 cups white sugar
- 3 whole chipotle peppers from a can of adobo, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup apple cider
- 1 package pectin
- Cut and dice the chipotle peppers. Set aside. Mix the chipotle peppers, raspberries, salt, pepper, lemon zest, and the sugar in the instant pot. Let them sit for 30 minutes. Add the apple cider to the fruit mixture and stir to combine. Close the lid on the instant pot and close the valve to the sealed position. Set the Instant Pot to manual for 1 minute. Release pressure naturally for 15 minutes. Carefully release the valve and remove the lid. Using a hand blender blend / mash the mixture until well mixed. Drain excess juice if needed. Turn Instant Pot to the saute function and allow the raspberry chipotle jam to come to a boil. Add your pectin to the Instant Pot and mix to combine. Allow to simmer for 2-3 minutes or until slightly thickened. Turn the Instant Pot off. Allow mixture to cool to room temperature. Once cooled then pour into jars and seal.
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