I'm all jammed out lately and peaches aren't even ready yet. I have a lot of plans for future produce but honestly, I've started preserving things that we will use with meats as marinades and sauces instead.

Raspberry Chipolte Sauce is a big hit in our family and its very similar to the recipe posted earlier for Cherry Chipolte, in fact.. its the same but I switched the fruit around.

6 Cups crushed raspberries
1 cup chopped Onion
3 tbsp chopped Garlic
1 1/4 cups Honey
3/4 Apple Cider Vinegar
1 tbsp Worcestershire Sauce
2 tsp Red Pepper Flakes
2 tsp Dry Mustard
1 tsp Salt
1/2 Cup Chipolte Chiles in Adobo, minces and seeded. (this is more than required, I like it hot. If you don't i'd suggest maybe 1/4 cup)

Combine everything in a large sauce pan, bring to a boil. Reduce heat and simmer, stirring frequently until mixture thickens to the consistency of a thin commercial barbecue sauce. This takes about 30 minutes.Ladle hot sauce into hot jars, leaving 1/2 inch head space. Remove air bubbles, wipe rim and process in a boiling water canner for 15 minutes. Adjusting appropriately for altitude. Remove jars.