Raspberry Chipotle Jam

I need to make a mental deal with myself to do things in moderation. This weekend, Oliver, Ashley and I went to hang out at Ash’s parent’s home in the country while they were out of town. While the idea was to leave the city, chill out, and relax, I (not so) secretly had big plans for the weekend. We made gluten-free vegepate, raspberry chipotle and raspberry rhubarb jam, and corn relish! I really put everyone to work in the kitchen almost all hours of the day and night. We even went to a berry farm nearby and picked the raspberries, which made the whole raspberry jam making experience a lot cheaper.

A friend was talking to me recently about how sometimes, self-care can feel like yet another stressful task when you’re burnt out. While that resonated with me, and I believe I have experienced that at certain points, I don’t feel like making this blog plays that roll. It does however make me think of how I deal with anxiety and burnout. During a really rough period this spring, I started thinking a lot about how I manage obsessive thinking and anxiety in my life – about how ruminating on disturbing imagery, unfounded fears, and unlikely consequences for my actions is a thought pattern that can be all-consuming, and how it’s really easy to spiral once the rumination starts. I think that it feels a lot better to manage these thoughts by replacing them with another obsessive task that is less harmful – like how making too many condiments in excessively large quantities has been a really tangible and creative alternative which has helped me heal a lot over the last couple of months. But this weekend I realized that I need to find other strategies that help me reduce the obsessive thinking. Replacing one obsessive tendency with another seems intuitively unsustainable. It’s been an interesting process. I think that I could still enjoy writing this blog without feeling like I have to fill all of my free time with making 5-6 new recipes for it per week! I haven’t been able to keep up and I end up posting only about half of the recipes I try out. Anyhow, as I said, a mental deal to do things in moderation might be the key to pushing myself to dig deeper instead of focusing on the band-aid solution.

All that to say, here’s an amazing raspberry chipotle jam recipe that I tried out this weekend:


  • Four cups of fresh raspberries
  • One package of powdered pectin
  • The juice from one large lemon
  • 6 ½ cups of sugar
  • 3 chipotle peppers
  • 2 tablespoons of adobo sauce


  • Gently rinse raspberries
  • Place them in large pot, and lightly smoosh
  • Place pan on high heat, and add pectin and lemon juice
  • Bring to a boil, stirring constantly
  • Slowly add sugar
  • Let cook for 1-2 minutes
  • Remove from heat and process in a boiling water bath for 10 minutes