INGREDIENTS
1 1/2 pounds Raspberries
1 tbsp lemon juice
1 tbsp lemon zest
3 cups sugar
3 individual chipotle peppers in canned adobo, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Apple cider
1 package of Pectin
INSTRUCTIONS
2. In the Instant Pot, combine the raspberries, chipotle peppers, salt, pepper, lemon zest, and the sugar. Let them sit for 30 minutes. Add the Apple cider to the fruit mixture and stir to combine. Secure the lid on the Instant Pot and close the valve to the sealed position. Set the Instant Pot to manual for 1 minute.
3. Release pressure naturally for 15 minutes. Carefully release the valve and remove the lid. Using a masher, mash mixture to desired consistency Drain excess juice if needed. Turn Instant Pot to ‘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.
Some fellow food blogger friends are joining the Homemade Holiday Inspiration event with their delicious suggestions for gifts from the kitchen. Please do check out these amazing recipes for special treats to give or make for yourself this holiday season!
Mistletoe Spiced Cider from Design Dazzle
Homemade Bailey’s Irish Cream from Fresh Coast Eats
Cookie Dough Truffles from Hoosier Homemade
Homemade Hot Chocolate Mix from House of Nash Eats
M & M Cookie Mix in a Jar from Marty’s Musings
Peppermint Hot Chocolate Gift Jars from My Uncommon Slice of Suburbia
Homemade Vanilla Extract from Rose Bakes
Rosemary Salt from Savory Experiments
Hot Buttered Rum Mix from Tastes of Homemade
Slow Cooker Apple Butter from The Flour Handprint
Slow Cooker Chocolate Covered Peanut Clusters from The How to Home
Instant Pot Raspberry Chipotle Jam from What’s Cookin’ Chicago
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