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For Linda on Saturday --- No Cook Raspberry Chipolte (Pepper) Jelly. It is fantastic!!! They made wonderful gifts for my library volunteers.

Raspberry Chipotle (Pepper) Jelly
1/2 g (Must be one 1.59 ounce pouch Ball Fruit Jell Freezer Jam)
1 1/2 cups sugar
2-3 chipotle chiles in adobo
4 cups crushed raspberries

Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside.

In food processor or blender, purée 2-3 chipotle peppers and 3 tablespoons adobo sauce; remove seeds from peppers if less heat is desired. Add chipotle pepper purée and crushed raspberries to pectin mixture. Stir for 3 minutes. Serve immediately, if desired.

For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
Yield: about five 8-ounce jars.
Amanda from Spring, TX

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