In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum, mustard, chili powder, pepper, garlic powder, allspice and cloves.
Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes.
Stir in ketchup and bring to boil, stirring constantly.
Add salt to taste.
Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark and thick, about 30 minutes, stirring often.
Use right away or transfer to jars, cover, cool to room temperature and then refrigerate. Sauce will keep several months.
Makes 5 cups or 20 servings.
** Add the chipotle peppers to taste. Since simmering will bring out the heat in the peppers, start by adding 1/4 cup of chipotles and cook for 30 minutes THEN taste again and add additional peppers if you like it REALLY HOT.
As with any recipe you can vary many of the ingredients to taste. Some items that you might want adjusting are the amount of allspice, and/or cloves or the type of preserves. Marion berry, blackberry, raspberry, strawberry, or blueberry, etc.