That's Some Hot Jam, Mama!

Whoooooeeee! I think I have discovered a new favorite in a long-line of delicious, hot and sweet jams. I still dearly love Hot Pepper Jelly, and who doesn't love the smokey heat of Ginger Peach Jam, but there is a new contender fresh out of the kitchen. That's right, now we have Chipolte Raspberry Jam. Hot, spicy, smooth and sweet, this jam is freakishly fantastic smeared on a bagel with a cool slather of cream cheese. Haven't tried it on the cracker-cream cheese combo yet, but I am betting that will also be amazing. This would be good with cheddar biscuit "thumbprints" (kinda like the classic jam thumbprint cookies, but larger and involving cheesy biscuit dough)....Yes, I know. I am such a tease, going on and on about an incredible jam and not revealing the recipe.
Chipolte Raspberry Jam

You will need: 5 cups mashed raspberries (I ran mine through the food mill to remove most of the seeds); 2 teaspoons minced garlic; 2-3 Tablespoons chipolte chiles in adobo sauce (about 1/3 of a 7 ounce can); 1/3 c. red wine vinegar; 3 cups sugar; 3/4 cup powdered pectin (or, 1 1/2 packages, but buy it in bulk dears, it is cheaper!)

Now, puree together the garlic, chiles in adobo sauce, and vinegar. Add to the raspberries in a large pot and bring to a boil over medium high heat. Add in the pectin, stir well, and bring back to a nice hard boil. Add in your sugar, bring to a hard boil, and boil for one minute while stirring constantly. Remove from heat, skim off foam, and ladle into scorchingly hot jars. Top with a lid, tighten the band, and water bath for 10 minutes. Remove from the bath, cool, check the seals, and store away for a day when you need a little spicy sweetness in your life. Makes 5, 8-ounce jars.

P.S. I made Sweet Cherry Jam this afternoon. It's from the Blue Ball book of preserving, and it is definitely a keeper! Makes the purchase of a pitter very much worthwhile. Mmmmm, cherries!

P.P.S. With the extra cherries, I plan to be a little naughty and make homemade cherry cordial. Mmmm. Can you imagine the cherry cosmopolitans I will enjoy?? Hooray for fermentation fun!