Hello, friends. We are deep in the dog days of summer, and despite the heat wave that I hear is also happening all over the country, this is one of my favorite times of year. The ocean is warm, the backyard barbecue/pool party game is strong, and the summer vegetable garden is at its peak.
This is when the tomatoes are at their juiciest, sweetest, and richest, and a late summer harvest means there’s sometimes more than I can eat in a week. For those times, there’s tomato jam.
I’ve always been more of a savory person and this chipotle tomato jam is exactly what I love in a backyard barbecue-worthy condiment: deep, smoky flavor with just a touch of sweetness and brightness. Like other jams, you can smear it on your morning toast but where this preserve really shines is on a burger, baked potato, panini, pulled pork, chicken wings, even french fries. Anywhere you’d normally use ketchup, use this jam. Anywhere you want a hit of tangy spice, try a spoonful. It will have you thinking about jam in new and refreshing ways. Get the recipe here!
This is the fourth recipe I’ve developed for Ball Canning (you can find my previous ones here, here, and here). We’ve teamed up this summer to spread the joys of home canning to like-minded folks, share the tools and techniques that we use in food preserving, and raise money for food-focused charities.
Last month, with the help of my Facebook followers, I was able to raise $1,000 for Enrich LA, a nonprofit whose aim, over 4 years, was to build 100 edible gardens in schools in Los Angeles County. (By the way, they have since reached and even surpassed that goal!) Thank you to all who tuned in to my Facebook Live broadcast, sponsored by Ball, when I demonstrated my canning recipe for Fiesta Peppers on International Can-It-Forward Day. (If you missed it, the video will live on indefinitely on my Facebook page.)
Next month, I will have one more recipe to share with you in partnership with Ball. In the meantime, you can check out their Tumblr page, Freshly Preserved Ideas, for all the recipes created by their other ambassadors, as well as my favorite feature on that site, the Interactive Canning Map. As always, thank you for being here, supporting my sponsors, and making this blog possible.
This post is brought to you by Ball Canning, for whom I’m a paid ambassador. Thank you for supporting the brands that support Garden Betty.