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Raspberry-Sour Chipotle Jam

Chef Vanarin, Championship BBQ 2019

For the Jam:
300 g The Perfect Purée Raspberry Puree, thawed
110 g The Perfect Purée Chipotle Sour blend, thawed
180 g sugar
30 g pectin, apple
2 g citric acid
3 g salt, kosher
Method for the Jam:
1. Whisk the mixture together, no lumps.
2. Bring mixture to a boil, simmer for 2 minutes until thickened.
3. Cool and reserve in quart container.