Oh my! I can’t believe it’s taken me two weeks to post this! The Ladies Preservation Society met two weeks ago, how late can I be? Well, let’s not waste any more time…
For our July meeting, it was a friend’s turn to choose a recipe. She thought up the idea to do a raspberry and chipotle jam, and was surprised to find there already was a recipe for it online. Well, as they say, there is nothing new under the sun. So we went out to the farmer’s market on the most gorgeous day to collect our fruit.
Part of the fun of the Ladies’ Preservation Society is the chance to make foods we might not normally have the time or the creativity to do ourselves. I didn’t know what to expect from this recipe. Sweet and smoky isn’t a flavor combination I’m used to. But, sweet/salty or sweet/savory are huge right now, and I’m a big fan of those for sure. The recipe contains lemon juice, lemon peel, roasted garlic, chipotle peppers, and adobo sauce, in addition to the fruit and sugar.
Also, this is a no pectin recipe. The only other time I’ve made jam without pectin was quite the saucy failure. So this was a good opportunity for me to take a backseat and learn something new. (As the perennial hostess of these parties and selector of recipes, I’m often the leader. This was a wonderful change!)
This was found over at Jules Food, here’s the recipe.
It’s a long recipe, and we followed it closely, so I won’t repost it here. We didn’t have a candy thermometer, so we went by testing the set. It ended up taking us much longer (35 or 40 minutes rather than the 10-15 she suggests) to get a good set. It was a hot day, and I was glad to have the 3 of us, so we could take turns stirring.
The end result is a little quirky for me, like more sweet than savory but with a smoky aftertaste. The raspberry flavor is really great, and at first that’s all you taste. Then comes the sort of garlic and chile flavors, then the smoke, then the heat from the peppers. That smoky aftertaste means it’s less like a dessert than most jams, even though it is very sweet. I suggest adding more chipotle and garlic, go whole hog with the savory thing, and maybe try reducing the sugar. I didn’t find it to be very spicy, but if you’re spice-averse follow this recipe first before upping the ante.
D says he likes it more than normal raspberry jams, because he likes the acidity and smokiness balancing out the sweetness. I liked it with a soft cheese (like brie… see photo below). It might be perfect on roasted pork or chicken, but I’m vegetarian so I’ll leave that to others to test. I think it’s best just plain on toast (with butter, of course).