Prep 10 mins
Cook 10 mins
Good on ham or bbq. From Raspberry Depot.
- 3 -4 cups fresh raspberries, rinsed and drained (or frozen raspberries thawed with juice)
- 1 -3 chipotles packed in adobo sauce plus 1 tsp. of the adobo sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons powdered fruit pectin
- 3⁄4 cup sugar
- 1 -2 teaspoon unsalted butter
- 3⁄4 teaspoon baking soda
- Clean and sterilize 3/4 to 1 pint size glass jar or bottle. Rinse with hot water before adding hot liquid.
- Puree 3 cups of the berries with the chipotles and chipotle sauce. You will need 1 1/2 cups puree. If you are short, puree more berries and add to the mixture until you have 1 1/2 cups.
- Pour the puree and lemon juice into a large non-reactive pan.
- Add the pectin and mix thoroughly.
- Put the pan over high heat and bring to a full rolling boil, stirring constantly.
- Stir in the sugar, mix well and bring back once again to a full rolling boil.
- Stir in the butter and the baking soda. If there is foam it will disappear in a few minutes.
- Using a funnel, pour the liquid into the jar or bottle.
- Store the sauce in the refrigerator for up to 1 month.